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Fresh Cranberry Upside-Down Cake

Country.Chef's picture
Ingredients
  Firmly packed brown sugar 1 Cup (16 tbs)
  Margarine/Butter 6 Tablespoon
  Pumpkin pie spice 1 Teaspoon
  Cranberries 12 Ounce (1 package, fresh or frozen)
For cake
  White cake mix 15 Ounce (1 package, Pillsbury Plus)
  Water 1 1⁄4 Cup (20 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Egg whites/2 eggs 3
Directions

Heat oven to 350°F.
Generously grease 13x9-inch pan.
In medium saucepan over medium heat, combine brown sugar, margarine and pumpkin pie spice.
Heat until sugar dissolves, stirring constantly.
Spread evenly in greased pan.
Top with cranberries.
In large bowl, combine all cake ingredients.
Beat at low speed until moistened; beat 2 minutes at high speed.
Pour batter evenly over topping.
Bake at 350°F for 35 to 45 minutes or until center springs back when lightly touched.
Cool cake in pan 10 minutes.
Run knife around edges of cake; invert onto tray or platter.
Serve warm or cool with whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cranberry

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3800 Calories from Fat 1306

% Daily Value*

Total Fat 145 g223.7%

Saturated Fat 30.5 g152.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3201.2 mg133.4%

Total Carbohydrates 613 g204.4%

Dietary Fiber 16.4 g65.6%

Sugars 411.6 g

Protein 31 g62.6%

Vitamin A 68.7% Vitamin C 77.5%

Calcium 65.2% Iron 19.5%

*Based on a 2000 Calorie diet

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Fresh Cranberry Upside-Down Cake Recipe