Cranberry Upside-Down Cake
Recipe: #21587
November 02, 2015
Categories: Desserts, Cakes, Cranberry, Christmas Thanksgiving, Oven Bake, Pudding Mix, Cake Mix, Gelatin/Jello, more
"I plan on make this for Christmas this year, It`s from Kraft"
Ingredients
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.