Comida Kraft
Recipe Box

Cranberry Upside-Down Cake

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Cranberry Upside-Down Cake is rated 4.428571428571429 out of 5 by 14.
Prep Time
15
min.
Total Time
2
hr.
Servings

16 servings

Not a baker? Not a problem! This video will show you how to use a cake mix to make this easy and delicious Cranberry Upside-Down Cake.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 270
Total fat 8g
Saturated fat 4.5g
Cholesterol 30mg
Sodium 340mg
Carbohydrate 48g
Dietary fiber 1g
Sugars 33g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is a wonderful mix of tart and sweet. This is a wonderful mix of tart and sweet. Here's what I changed: like a previous poster I don't like orange zest, so just I leave it out. I do add just a little more suger to the cranberries so no one screws up their face when eating it. I drain a can of pineapple and replace as much of the water as I can with the juice, it gives the cake a nice flavor and adds to the moistness. Delicious!
Date published: 2014-07-16
Rated 4 out of 5 by from The topping IS very tart. The topping IS very tart. My husband is a diet diabetic. Am always looking for desserts that I can make. With this recipe, I substituted the Jello(couldn't find cranberry jello, used raspberry instead), Jello pudding mix, cake mix using all sugar free products, and the regular sugar with Splenda. Yes, it worked.
Date published: 2011-11-25
Rated 5 out of 5 by from This was a great new addition to my desert list. This was a great new addition to my desert list. This is a very moist and delicious cake. The balance of the sweet and tart was fantastic. I used a 9" spring form pan and used parchment paper only on the bottom.I had to adjust the baking time, but it came out great.
Date published: 2012-12-03
Rated 5 out of 5 by from Beautiful, easy and delicious...the best kind of recipe! Beautiful, easy and delicious...the best kind of recipe! I have made a similar recipe several times from scratch, but, this has as good results with less fuss. Especially great for special occasions, or family Sunday dinner. I did leave out the orange.
Date published: 2015-01-05
Rated 5 out of 5 by from Easy to make, tasted great, and looked so pretty! Easy to make, tasted great, and looked so pretty! Stores in my area did not have cranberry jello, i used raspberry and turned out great. I loved this recipe because it was tart and not so sweet.
Date published: 2011-11-26
Rated 5 out of 5 by from New family favorite! 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!
Date published: 2012-12-31
Rated 5 out of 5 by from This... This... is... AWESOME! I will be freezing several bags of cranberries next fall solely for the purpose of making this often.
Date published: 2012-05-24
Rated 2 out of 5 by from Did not like the orange zest. Did not like the orange zest. Needs less cranberries too. The cake part was very tasty. Prob will not make it again.
Date published: 2012-12-24
  • 2016-08-24T10:23CST
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