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Easy Cranberry Upside Down Cake
Easy Cranberry Upside Down Cake is fantastic. It has that classic cranberry and orange flavor combination that everyone loves. Made with a packaged orange cake mix, instant vanilla pudding mix, orange juice, crystallized ginger and of course, the star of the recipe; cranberries. Cranberry upside down cake is not only delicious but easy to make as well. Easy Cranberry Upside Down Cake has that same brown sugary, buttery, and gooey topping that makes all upside down cakes irresistible
Upside Down Cakes
Of this genre, the most popular is undoubtedly the traditional pineapple upside down cake. Keep in mind though, that any fruit can be used. This dessert is made by covering the bottom of a cake pan with a melted butter and brown sugar topping. This sugary mixture is topped with decoratively arranged fruit. The fruit layer is then topped with a cake batter and baked. During the baking process, the sugar, butter and fruit juices combine to create a caramelized glaze. Before serving, the cake is inverted onto a serving plate so the glazed fruit becomes the top of the cake.
Duncan Hines Signature Orange Supreme Cake Mix is a super delicious and moist orange cake mix. To add an extra punch of orange flavor to this already orange cake, try these few recipe ideas. To the batter stir in one teaspoon of orange extra and add the zest of one orange. If for some reason you can’t fine a Duncan Hines Orange Supreme Cake Mix in your area, substitute a box of Pineapple or French Vanilla Supreme Cake Mix.
- 2 tablespoons unsalted butter
- 3/4 cup firmly packed dark brown sugar
- 2 tablespoon orange juice
- 2 tablespoons finely diced crystallized ginger
- 2 teaspoons grated orange zest
- 2 to 4 cups fresh or frozen cranberries (thawed if frozen)
- 1/3 cup chopped walnuts
- 1 16.5 oz package orange supreme cake mix
- 1 3.4 oz package vanilla instant pudding and pie filling
- 1 cup orange juice
- 1/3 cup vegetable oil
- 3 large eggs
- whipped cream or whipped topping, for serving
Heat oven to 350º F.
In a 13 x 9 x 2-inch baking pan melt butter in oven. Sprinkle brown sugar, orange juice, crystallized ginger and orange zest evenly over butter.
Sprinkle cranberries and chopped walnuts over brown sugar mixture; set aside.
Make cake batter: Blend cake mix, pudding mix, orange juice, oil and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly over cranberry mixture.
Bake in center of oven at 350º F for 45 to 50 minutes or until toothpick inserted in center comes out clean.
Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake for 5 minutes so the brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool with whipped cream or whipped topping. Store covered in the refrigerator.