Cranberry Upside-Down Cakes Recipe

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Cranberry Upside-Down Cakes Recipe
Cranberry Upside-Down Cakes Recipe photo by Taste of Home
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Cranberry Upside-Down Cakes Recipe

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4 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 375 calories, 16g fat (7g saturated fat), 51mg cholesterol, 357mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 5g protein.

  • 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 sweetened shredded coconut
  • 6 tablespoons whole-berry cranberry sauce
  • Whipped cream, optional
  1. 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.
  2. 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.
  3. 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.
Originally published as Cranberry Upside-Down Cakes in Weeknight Cooking Made Easy Annual 2005, p306

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