Cranberry Upside-Down Cakes Recipe

Cranberry Upside-Down Cakes Recipe photo by Taste of Home

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If you forget to remove the cakes from the custard cups after cooling for 5 minutes, warm the desserts in the microwave for a short time for an easy release. Do not freeze.

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Cranberry Upside-Down Cakes Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

1 package (9 ounces) devil's food cake mix
1/2 cup water
1 egg
3 tablespoons butter, cut into 6 pieces
1/3 cup packed brown sugar
1/3 cup chopped walnuts
1/3 cup flaked coconut
6 tablespoons whole-berry cranberry sauce
Whipped cream, optional

Directions

In a large bowl, combine the cake mix, water, egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes; set aside.
Generously grease six 6-oz. custard cups; place a piece of butter in each cup. Combine the brown sugar, walnuts and coconut; sprinkle into cups. Spread each with cranberry sauce; top with cake batter.
Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 5 minutes before inverting onto dessert plates. Garnish with whipped cream if desired. Yield: 6 servings.

Nutritional Analysis: 1 serving equals 375 calories, 16 g fat (7 g saturated fat), 51 mg cholesterol, 357 mg sodium, 55 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Cranberry Upside-Down Cakes in Weeknight Cooking Made Easy Annual 2005, p306