Tuesday, November 17, 2015

Cranberry Upside Down Cake


This week we're talking Thanksgiving desserts. Even though I always want the turkey and stuffing to be the same, I like having new desserts in addition to the traditional pumpkin pie. And if you love cranberries, this is the dessert for you!
 
I take a shortcut and use a boxed cake mix when I make this. It turns out perfectly and is just the right balance of tart and sweet. I've also made this after Thanksgiving, using leftover cranberry salad as the base. Either way it's delicious.


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.

Blessed & Thankful,
Teal Signature photo Toniasig.png

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