Cranberry Upside Down Cake |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
When I'm rushed for a dessert for a Christmas potluck, I grab the recipe for this old-fashioned cake, writes Ruth Marie Lyons of Boulder, Colorado. A cake mix gets special treatment from walnuts, pineapple and cranberries. Ingredients:
1 can (20 ounces) pineapple tidbits |
1/2 cup butter, melted |
1 cup packed brown sugar |
1 cup fresh or frozen cranberries |
1/2 cup walnut halves |
1 package yellow cake mix (regular size) |
3 eggs |
1/4 cup vegetable oil |
Directions:
1. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside.
2. Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple.
3. In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
4. Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance). Yield: 12-16 servings.
|
|