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Desserts

Cranberry Upside-Down Cake

Cranberry Upside-Down Cake recipe
photo by:kraft
time
prep:
15 min
total:
2 hr
servings
total:
16 servings
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What You Need

1/4
cup  butter, softened
4
cups  cranberries
3/4
cup  sugar
1
pkg.  (3 oz.) JELL-O Cranberry Flavor Gelatin
2
tsp.  orange zest
1
pkg.  (2-layer size) white cake mix
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2
large  eggs
1-1/3
cups  water
2
Tbsp.  oil
2
cups  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

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.

Kraft Kitchens Tips

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