When I make a quick Pineapple Upside Down cake for dessert, I will take the easy route and use a yellow cake mix if time is pressing. Suddenly, cranberries seem to be the rage this year and I'm thinking about how a Cranberry Upside Down Cake would go over at Thanksgiving. Seems to me that it would go together like the pineapple one just using fresh or frozen cranberries instead. Another planned culinary adventure for the near future!
Cranberry Upside Down Cake
1 package yellow cake mix
2 cups fresh cranberries
1 cup brown sugar
1 stick butter
Freshly grated orange zest
Preheat the oven to 350 degrees.
Vegetable oil spray two round, 8-inche cake pans. Slice the butter into thin slices and divide between the two baking pans in one layer around the bottom of the pans. Spread out 1/2 cup of brown sugar in each pan on top of the butter. Layer 1 cup of cranberries in each pan over the sugar. Sprinkle the fresh orange zest on top of each pan.
Prepare the cake mix according to directions. Divide between the two pans. Bake for 25-35 minutes or until the top is golden and springs back when lightly touched. Let the cakes cool for ten minutes and then carefully invert them onto serving plates. If a few berries stick, just press them back into any missing places on the cake.
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