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Cranberry Upside Down Cake

Cranberry Upside Down Cake
"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.
12-16 ServingsPrep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 1 can (20 ounces) DOLE® Pineapple Tidbits in 100% Pineapple Juice
  • 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.
© Taste of Home 2013

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Cranberry Upside Down Cake (continued)

Nutrition 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.
© Taste of Home 2013