Wednesday, November 17, 2010

Cranberry Upside Down Cake

Are you looking for a new dessert for Thanksgiving?  Here's what I made for last year's dinner. My mom has requested it again this year and I'm also making some cranberry-white chocolate cookies.

What's on your dessert menu?

Cranberry Upside Down Cake
10 tablespoons butter
1 package fresh cranberries (12 ounces)
1 1/3 cup brown sugar
1 box yellow cake mix

Pan - 9x13, buttered or sprayed with non-stick spray. Preheat oven to 350.

Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle evenly with the fresh cranberries.

Prepare cake mix according to package directions. Pour batter into cake pan over cranberries. Bake for 25 - 35 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan. Remove from oven and cool for about 15 minutes.

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