Cranberry Upside-Down Cake

20m
Prep Time
40m
Cook Time
1h
Ready In


"I plan on make this for Christmas this year, It`s from Kraft"

Original is 12 servings

Nutritional

  • Serving Size: 1 (145.7 g)
  • Calories 338.8
  • Total Fat - 9.3 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 35.1 mg
  • Sodium - 338.6 mg
  • Total Carbohydrate - 56.6 g
  • Dietary Fiber - 2.4 g
  • Sugars - 41.2 g
  • Protein - 3.9 g
  • Calcium - 55.3 mg
  • Iron - 2.3 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oven to 350°F.

Step 2

Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Spread about 1/4 cup melted butter onto parchment on bottom of pan.

Step 3

Toss the cranberries with 3/4 sugar, dry gelatin mix and zest; spread onto bottom of prepared pan.

Step 4

Beat using an electric mixer, the cake mix with dry pudding mix, eggs, water and oil just until blended. (Do not overbeat.) Pour evenly over cranberries.

Step 5

Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

Step 6

Invert cake onto platter; remove pan and parchment. Serve cake topped with whipped cream or COOL WHIP.

Tips


No special items needed.

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