Cranberry Upside-Down Cake

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video by: kraft

New family favorite! Raspberry jello, yellow cake mix, and foil all work fine. Cool whip optional! I have made this 3 times in the last 2 months - it is so good!

posted by

a cook

on 12/31/2012

time

prep:

15 min

total:

2 hr

servings

total:

16 servings

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What You Need

1/4

cup butter, softened

cups cranberries

3/4

cup sugar

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

tsp. orange zest

pkg. (2-layer size) white cake mix

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

large eggs

1-1/3

cups water

Tbsp. oil

cups thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with parchment paper, with ends of paper extending over sides. Spread butter onto paper on bottom of pan. Toss cranberries with sugar, dry gelatin mix and zest; spread over butter.

BEAT cake mix, dry pudding mix, eggs, water and oil with mixer on low speed 30 sec., then on medium speed 2 min. (Do not overbeat.) Spread 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.

Kraft Kitchens Tips

Substitute

If fresh cranberries are unavailable, substitute 1 pkg. (16 oz.) frozen cranberries. Thaw cranberries before tossing with sugar mixture.

Special Extra

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.

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