Desserts

Cranberry Upside-Down Cake

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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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a cook

posted:12/31/2012

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!

bnjay

posted:12/23/2012

Did not like the orange zest. Needs less cranberries too. The cake part was very tasty. Prob will not make it again.

Wmbear

posted:12/3/2012

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.

g8rsr8rs

posted:5/24/2012

This... is... AWESOME! I will be freezing several bags of cranberries next fall solely for the purpose of making this often.

traceytanzey

posted:12/24/2011

just the right blend of sweet and tart.

JeanG07

posted:12/6/2011

This was very easy and all my friends loved it and wanted the recipe. I made it about 4 times already.

jgrams30

posted:11/28/2011

Perfect mixture of sweet and sour cranberry. Very moist!

a cook

posted:11/26/2011

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.

kathywinters

posted:11/25/2011

This is so good, I made it for Thanksgiving and loved it. Goodbye pineapple upside down cake!

a cook

posted:11/25/2011

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.