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Easy Cranberry Upside Down Cake

Delicious!
Course Cake, Dessert
Cuisine All-American
Keyword boxed cake mix, fresh cranberries, upside-down
Servings 8 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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

Instructions

  • 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.