Cranberry Upside-Down Cake

Cranberry Upside-Down Cake requires approximately 2 hours from start to finish. This recipe serves 16. One serving contains 281 calories, 3g of protein, and 8g of fat. For 59 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up oil, cranberries, instant vanilla pudding, and a few other things to make it today. 668 people have tried and liked this recipe. It works well as a dessert. It is brought to you by Kraft Recipes. With a spoonacular score of 17%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Upside-down Cranberry Cake, Cranberry Upside - Down Cake, and Cranberry Upside Down Cake.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 105 minutes

 

Ingredients:

1/4 cup butter, softened

4 cups cranberries

2 large eggs

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

2 Tbsp. oil

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

2 tsp. orange zest

3/4 cup sugar

1-1/3 cups water

2 cups thawed COOL WHIP Whipped Topping

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

Equipment:

oven

frying pan

toothpicks

Cooking instruction summary:

Heat oven to 350F. 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.

 

Step by step:


1. Heat oven to 350F.

2. Line 13x9-inch pan with parchment, with ends of parchment extending over sides.

3. Spread butter onto parchment on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread onto bottom of prepared pan.

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

5. Pour over cranberries.

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

7. Invert cake onto platter; remove pan and parchment.

8. Serve cake topped with COOL WHIP.


Nutrition Information:

Quickview
161k Calories
1g Protein
6g Total Fat
25g Carbs
1% Health Score
Limit These
Calories
161k
8%

Fat
6g
10%

  Saturated Fat
3g
20%

Carbohydrates
25g
8%

  Sugar
21g
24%

Cholesterol
31mg
10%

Sodium
105mg
5%

Get Enough Of These
Protein
1g
3%

Vitamin E
0.8mg
5%

Fiber
1g
5%

Manganese
0.09mg
5%

Vitamin C
3mg
4%

Selenium
2µg
4%

Phosphorus
31mg
3%

Vitamin K
3µg
3%

Vitamin A
145IU
3%

Vitamin B2
0.05mg
3%

Vitamin B5
0.18mg
2%

Copper
0.03mg
2%

Calcium
14mg
1%

Vitamin B6
0.03mg
1%

Vitamin B12
0.08µg
1%

Potassium
42mg
1%

Vitamin D
0.18µg
1%

Iron
0.2mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Restaurant Style Salsa
Golden Sunshine Dairy-Free Pancakes
Roasted Mushrooms with Rosemary and Garlic
Chicken and Vegetable Lo Mein
Andrew Carmellini's Chicken Pot Pie
Mini Fruit Tarts
Saucy Stir-Fry Pork
Eggs in Purgatory
Lemon Blueberry Cheesecake French Toast Streusel Muffins
The Best Chicken Parmesan
Food Trivia

Some yoghurt contain beef or pork gelatin.

Food Joke

You've got your head so far up your ass you can chew your food twice.

Popular Recipes
Coconut Pumpkin Spice Latte

Half Baked Harvest

Calamari Stir Fry with Peppers and Cukes

Foodnetwork

Homemade Ciabatta Bread {And The Best Garlic Bread On Earth}

Mels Kitchen Café

Fresh Watermelon and Chicken Salad #WeekdaySupper #ChooseDreams

Peanut Butter and Peepers

Shrimp Scampi Zoodles

Jo Cooks