Cranberry Upside-Down Cakes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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If you forget to remove the cakes from the custard cups after cooling for 5 minutes, warm the desserts in the microwave for a short time for an easy release. Do not freeze. Ingredients:
1 package (9 ounces) devil's food cake mix |
1/2 cup water |
1 egg |
3 tablespoons butter, cut into 6 pieces |
1/3 cup packed brown sugar |
1/3 cup chopped walnuts |
1/3 cup flaked coconut |
6 tablespoons whole-berry cranberry sauce |
whipped cream, optional |
Directions:
1. In a large bowl, combine the cake mix, water, egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes; set aside.
2. Generously grease six 6-oz. custard cups; place a piece of butter in each cup. Combine the brown sugar, walnuts and coconut; sprinkle into cups. Spread each with cranberry sauce; top with cake batter.
3. Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 5 minutes before inverting onto dessert plates. Garnish with whipped cream if desired. Yield: 6 servings.
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