Cranberry Upside Down Cake
Total TimePrep: 10 min. Bake: 25 min. + cooling
- 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 Nellie’s Free Range Eggs
- 1/4 cup vegetable oil
- 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 in the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).
Nutrition Facts1 piece: 323 calories, 15g fat (6g saturated fat), 55mg cholesterol, 279mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 3g protein.
Nov 3, 2012
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!
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