We are fortunate enough to be invited to my brother and sister-in-law’s house this year for Thanksgiving dinner so I offered to help with the cooking and bring a few dishes. One of them is a Layered Cranberry Upside Down Cake for dessert.
This cake is pretty easy to make. I take a shortcut by using boxed cake mix and chopping up some of the cranberry mix for the filling. I think it looks really nice for the holidays and in my humble opinion tastes even better.
Layered Cranberry Upside Down Cake
- 1/2 c butter
- 2 c . sugar
- 1 t cinnamon
- 2 T . lemon juice
- 1 T . lemon zest
- 1 12 oz . bag fresh cranberries
- 1 box white cake mix 18.25 oz
- 1/3 c vegetable oil
- 1 1/4 c water
- 3 egg whites
Preheat oven to 350
Grease 2 8-inch cake pans
In a large saucepan melt butter, sugar, lemon juice & zest and cinnamon. Once sugar is dissolved add in cranberries. Mix well and remove from heat.
Once the cranberry mixture has cooled slightly transfer about 1/3 of the mixture to a food processor and chop. Pour chopped cranberries into one of the prepared cake pans and the rest of the cranberry mix into the other pan.
Make cake batter according to the package directions.
Divide the batter between the two pans.
Place the pans on a cookie sheet or foil in case there is an leakage. Make a note of which pan had the whole berries versus the chopped berries.
Bake for 35 minutes or until a toothpick entered into the center of the cake comes out clean.
Allow the pans to cool slightly. While they are still warm place a large plate over the chopped berry pan and invert. Then very carefully using your hand, invert the whole berry pan onto your hand and slide it onto the chopped berries.