Cranberry Upside-Down Cake
Created by Brownie on November 2, 2015
- Servings: 12
- Prep Time: 20m
- Cook Time: 40m
- Recipe #21587
Ingredients
- Melted butter (to spread onto pan)
- 4 cups cranberries
- 3/4 cup granulated sugar
- 1 package (3 ounce) Jell-O gelatin (Cranberry Flavor)
- 1 tablespoon grated orange zest
- 1 box (18.25 ounce) cake mix (white)
- 1 package (3.4 ounce) Jell-O instant pudding mix (vanilla flavor
- 2 large eggs
- 1 1/3 cups water
- 2 tablespoons oil
- Whipped cream (or Cool Whip, enough to cover top)
How to Make
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Step 1: Heat oven to 350°F.
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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.
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Step 3: Toss the cranberries with 3/4 sugar, dry gelatin mix and zest; spread onto bottom of prepared pan.
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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.
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Step 5: Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
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Step 6: Invert cake onto platter; remove pan and parchment. Serve cake topped with whipped cream or COOL WHIP.
Nutritional Facts
- 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