Cranberry Upside-Down Cake

We were thrilled to see how much people liked our Pear Upside-Down Cake, so we decided to one-up our upside-down cake portfolio, and share this delicious cranberry upside-down cake, which would be perfect for a holiday dessert this Christmas!



I do have to completely honest with you: It took a couple tries to actually get the cranberries to stay on the bottom in the pan, so the berries can be on top once it’s turned upside-down. But here’s the good news: Whether the berries stay on top or in the bottom, this yummy treat is still  as delicious as ever!

You Will Need:

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 tablespoon fresh lemon juice, strained
  • 4 cups frozen cranberries, thawed (from two 10-oz bags)
  • 1 box Immaculate Baking Co.™ yellow cake scratch baking mix
  • Milk, butter and eggs called for on baking mix box
  • Whipped cream, if desired Cran

Here’s How to Get Your Mix On!

  1. Heat oven to 350°F. Grease with shortening and flour two 9-inch round pans.
  2. In 1-quart saucepan, melt butter. Stir in brown sugar and lemon juice; cook until sugar dissolves. Divide mixture between pans. Divide cranberries between pans.
  3. Make yellow cake batter as directed on box. Divide batter between pans, spreading evenly.
  4. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
  5. Cool 5 minutes; run knife around edges of pans. Carefully turn cakes onto 2 serving plates. Cranberry Upside Down Cake

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