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.
- 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.