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Cranberry Upside Down Cake Recipe

"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.

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Cranberry Upside Down Cake Recipe

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

Yield: 12-16 Servings

10 25 35

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

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.
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.
Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance). Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 323 calories, 15 g fat (6 g saturated fat), 55 mg cholesterol, 279 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry Upside-Down Cake in Quick Cooking November/December 1999, p14

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(1-1) of 1 reviews

Reviewed on Nov. 03, 2012 by kimmerrou

I have been making this for about a year now. I got the recipe from the magazine, and it is a wonderful Autumn/ Winter recipe. I made it for family get- togethers and it is always received warmly. The only change I have made is I used pecans instead of walnuts (I didn't have walnuts). We would like it either way.

Thanks for submitting...I'm actually making it for dinner tomorrow!