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Fresh Cranberry Upside-Down Cake Recipe
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Pumpkin pie spice||1 Teaspoon|
|Cranberries||12 Ounce (1 package, fresh or frozen)|
|White cake mix||15 Ounce (1 package, Pillsbury Plus)|
|Water||1 1⁄4 Cup (20 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Egg whites/2 eggs||3|
Serving size: Complete recipe
Calories 3800 Calories from Fat 1306
% Daily Value*
Total Fat 145 g223.7%
Saturated Fat 30.5 g152.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3201.2 mg133.4%
Total Carbohydrates 613 g204.4%
Dietary Fiber 16.4 g65.6%
Sugars 411.6 g
Protein 31 g62.6%
Vitamin A 68.7% Vitamin C 77.5%
Calcium 65.2% Iron 19.5%
*Based on a 2000 Calorie diet
Generously grease 13x9-inch pan.
In medium saucepan over medium heat, combine brown sugar, margarine and pumpkin pie spice.
Heat until sugar dissolves, stirring constantly.
Spread evenly in greased pan.
Top with cranberries.
In large bowl, combine all cake ingredients.
Beat at low speed until moistened; beat 2 minutes at high speed.
Pour batter evenly over topping.
Bake at 350Â°F for 35 to 45 minutes or until center springs back when lightly touched.
Cool cake in pan 10 minutes.
Run knife around edges of cake; invert onto tray or platter.
Serve warm or cool with whipped cream.