Cranberry Upside-Down Cake

Inspired by a Martha Stewart recipe, I white trashed it up by using a box cake. I tried making this today with frozen cranberries, not good. I pulled it out of the oven and it was way too brown on top and still sloshing around inside. So I popped it back in the oven and somehow it turned out okay. A real homemade cake wouldn’t have taken that beating, so take that Martha!
4 tbs butter, room temperature
1 cup sugar
1 tsp cinnamon
1/2 tsp allspice
2 1/2 cups fresh cranberries (you can use frozen, but thaw them before you use)
1 yellow cake mix prepared according to instructions
Rub the bottom and sides of f two 8″ cake pans with butter. Mix sugar and spices and sprinkle evenly over the bottom of the pans. Spread cranberries in a single layer over the sugar. Top with prepared cake mix. Bake at 350 degrees for 30-35 minutes. After it has cooled run a knife around the edge and turn out onto a plate. Makes 2 8″ cakes.  

1 Comment »

  1. Dana said

    Ooh, oooh, me next!

    Fiesta Helper
    Cook 1 cup of frozen corn. Set aside.

    Hamburger Helper – Cheesy Enchilada Flavor
    Open box.
    Brown 1 lb. ground meat or 1lb. ground turkey
    Prepare as instructed on the aforementioned box.

    During the last 10min of “cooking”:
    Add one can of black beans (drained), and corn, stirring occasionally until heated throughout.

    Remove from heat, let stand for 5 minutes. Serve with tortilla chips, white or yellow, and a margarita. Olé!

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