Name: Cranberry Upside-Down Cake
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 16 servings
Ingredients: 1/4 cup butter, softened; 4 cups cranberries; 3/4 cup sugar; 1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin; 2 tsp. orange zest; 1 pkg. (2-layer size) white cake mix; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 2 large eggs; 1-1/3 cups water; 2 Tbsp. oil; 2 cups thawed COOL WHIP Whipped Topping

17 Review(s)

2 Hr(s) (incl. cooling)

15 Min(s) Prep

1 Hr(s) 45 Min(s) Cook

Leave the pineapple at the market and make a Cranberry Upside-Down Cake instead! Our step-by-step video will show you how to use cake mix to bake Cranberry Upside-Down Cake. Let the kids help you spread the cranberries in the pan. They'll love this delicious dessert!

What You Need

Select All

16 servings

Original recipe yields 16 servings

1/4 cup butter, softened

4 cups cranberries

3/4 cup sugar

1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin

2 tsp. orange zest

1 pkg. (2-layer size) white cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 large eggs

1-1/3 cups water

2 Tbsp. oil

2 cups thawed COOL WHIP Whipped Topping

Let's Make It

Heat oven to 350°F.

Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Spread butter onto parchment on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread onto bottom of prepared pan.

Beat cake mix, dry pudding mix, eggs, water and oil with mixer just until blended. (Do not overbeat.) Pour over cranberries.

Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

Invert cake onto platter; remove pan and parchment. Serve cake topped with COOL WHIP.

Kitchen Tips

Tip 1

Substitute

If fresh cranberries are unavailable, substitute 1 pkg. (16 oz.) frozen cranberries. Thaw cranberries before tossing with the sugar mixture.

Tip 2

Special Extra

Garnish cake with frosted cranberries. Use pastry brush to brush light corn syrup onto additional 1 cup cranberries. Roll in granulated sugar until evenly coated. Place in single layer in waxed paper-lined pan. Refrigerate until ready to use.

Nutrition

Calories

170

Calories From Fat

% Daily Value*

Total Fat 7g

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 30mg

10%

Sodium 150mg

Total Carbohydrates 27g

10%

Dietary Fiber 1g

Sugars 22g

44%

Protein 1g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

16 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.