Cranberry Upside - Down Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From the book Cranberry Valentine , by Wende & Harry Devlin, published in 1986 Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
4 cups cranberries |
2 1/2 cups sugar |
1 cup brown sugar |
1/2 cup butter |
1 cup walnut halves |
Directions:
1. Preheat oven to 350'.
2. Slice stick of butter into thin pieces.
3. Distribute evenly in bottom of 9 by 12 pan.
4. Sprinkle walnuts over butter.
5. Mix white & brown sugars with cranberries, then spread evenly over walnuts.
6. Follow directions on cake box to prepare cake mixture, then pour mixture over cranberries.
7. Bake 40-50 minutes, or when toothpick inserted comes out clean.
8. Let cool 10 minutes, then loosen edges from pan with a knife, & turn over onto pie plate.
9. Serve with whipped cream or vanilla ice cream.
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