Leave the pineapple at the market and make a Cranberry Upside-Down Cake instead! Not a baker? Not a problem! This video will show you how to use a cake mix to make this easy and delicious Cranberry Upside-Down Cake.
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.
If fresh cranberries are unavailable, substitute 1 pkg. (16 oz.) frozen cranberries. Thaw cranberries before tossing with the sugar mixture.
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.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.