Saturday, December 7, 2013

Cranberry Upside Down Cake

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Ever had Pineapple Upside Down Cake? Well, you may or may not remember this recipe, but I do.  When I was little, my grandmother made this yummy dessert for most holidays and gatherings, at which  I would enjoy scraping off the pineapple and brown sugar topping (and the cherry when no one was looking).

I have since found another cake that is the cousin of that recipe.  The Cranberry Upside Down Cake. It is so easy peasy to make and is quite healthy for you.  OK, OK, maybe the second part isn't true.  In fact, far from it!  Regardless, this is my go to dessert for Thanksgiving and Christmas parties.  

The clash between sweet brown sugar and tart cranberries is quite pleasing to the palette : ) Not to mention that the cranberries are perfectly in season for the holidays.

Here's what you need to do to make it happen.

1 box of cake mix (yellow or golden butter) and eggs/butter
1 bag of fresh cranberries (rinsed and dried)
1/2-3/4 c of brown sugar
1 stick of butter

Step 1:  In a cake pan, add slices/pats of butter then sprinkle the brown sugar and add the bag of cranberries.

Step 2:  Heat in the oven until the butter is melted - about 10 minutes.  Remove from oven.

Step 3:  Prepare the cake mix according to the box.

Step 4:  Pour the cake mix over the mixture in the cake pan.  Bake according to box instructions.

Step 5:  Take out of the oven, allow to cool.  Use a butter knife to loosen cake from the edge of the pan.

Step 6: Place a cookie sheet (with wax paper) or a large pretty platter on top of the pan and flip.  Hence - the upside down part.  ; )


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