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Cranberry Upside-Down Cake

  • 16servings
  • 120minutes
  • 300calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, D
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter , softened

  2. 4 cups cranberries

  3. 3/4 cup sugar

  4. 1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin

  5. 2 tsp. orange zest

  6. 1 pkg. (2-layer size) white cake mix

  7. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  8. 2 large egg s

  9. 1-1/3 cups water

  10. 2 Tbsp. oil

  11. 2 cups thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. 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.

  3. 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.

  4. BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

  5. INVERT cake onto platter; remove pan and parchment. Serve cake topped with COOL WHIP.

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