Friday, November 4, 2011

Cranberry Upside Down Cake

A generous man will himself be blessed, for he shares his food with the poor. ~ Proverbs 22:9

Cranberry Upside-Down Cake is perfect for Thanksgiving. It's unexpected and is also a great alternative for those who may want something different than pumpkin pie. I always use a boxed cake mix when I fix this for two reasons ~ it's much easier, especially when you already have a lot going on in the kitchen, and the taste is great. You can prepare this Wednesday afternoon and it will still be perfect for dessert on Thursday. Here's the recipe and Day 4 of {30 Days of Thanks}...

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.

Today I'm thankful that my mom instilled compassion in my heart. I am so thankful for all the gifts and blessings God has given me and try to never take them for granted.  I hope I do my best in "paying it forward".

During the holiday season, our local grocery store accepts donations at checkout for a box of groceries that will feed a family a holiday meal. I add this on several times during the season. I do want to encourage people to give throughout the year, directly to their local food banks. Imagine what could happen if we thought about the hungry all year long instead of just a month or so.

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