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Cranberry Upside Down Cake

Total Time

Prep: 10 min. Bake: 25 min. + cooling

Makes

16 servings

"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. Preheat oven to 350°. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside.
    Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple.
  2. 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.
  3. Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).

Nutrition Facts

1 piece: 323 calories, 15g fat (6g saturated fat), 55mg cholesterol, 279mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 3g protein.

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