Cranberry Upside-Down Cake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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After fixing cranberry sauce for Thanksgiving I had cranberries left over. A email from Kraft arrived with a picture of this cake. It was a hit with the family. It has a nice combination of sweet and tart. It is also really easy to prepare. Ingredients:
1/4 cup butter, softened |
4 cups cranberries |
3/4 cup sugar |
1 (3 ounce) package cranberry jell-o gelatin (i used raspberry) |
2 teaspoons orange zest |
1 (18 ounce) package white cake mix (2-layer size) |
1 (3 1/2 ounce) package jello instant vanilla pudding mix |
2 large eggs |
1 1/3 cups water |
2 tablespoons oil |
whipped topping |
Directions:
1. HEAT oven to 350°F.
2. LINE 13x9-inch pan with parchment paper, with ends of paper extending over sides. Spread butter onto paper on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread over butter.
3. BEAT cake mix, dry pudding mix, eggs, water and oil with mixer on low speed 30 sec., then on medium speed 2 minute (Do not overbeat.) Spread over cranberries.
4. BAKE 40 to 45 minute or until toothpick inserted in center comes out clean. Cool completely.
5. INVERT cake onto platter; remove pan and parchment. Serve cake topped with Whipped Topping.
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