Layered Cranberry Upside Down Cake
Here's a festive and tasty layered cranberry upside down cake that's perfect for using fresh whole cranberries during the holiday season.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1gCalories: 423kcalCarbohydrates: 62gProtein: 3gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 11gCholesterol: 21mgSodium: 218mgFiber: 2gSugar: 50g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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