Fresh Cranberry Upside-Down Cake Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Firmly packed brown sugar1 Cup (16 tbs)
 Margarine/Butter6 Tablespoon
 Pumpkin pie spice1 Teaspoon
 Cranberries12 Ounce (1 package, fresh or frozen)
For cake
 White cake mix15 Ounce (1 package, Pillsbury Plus)
 Water1 1⁄4 Cup (20 tbs)
 Oil1⁄4 Cup (4 tbs)
 Egg whites/2 eggs3

Nutrition Facts

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

Directions

Heat oven to 350°F.
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 350°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.
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