Cranberry Upside-Down Cake

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prep time

15 min

total time

1 hr

makes

16 servings, 1 piece (93 g) each

photo by:

kraft

recipe by: kraft

What You Need

1/4 cup butter, softened

4 cups cranberries

3/4 cup sugar

1 pkg. (85 g) Jell-O Cranberry Jelly Powder

2 tsp. orange zest

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

1 pkg. (4-serving size) Jell-O Vanilla 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 paper, with ends of paper extending over sides. Spread butter onto paper on bottom of pan. Toss cranberries with sugar, jelly powder and zest; place in single layer 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 centre comes out clean. Cool completely.

INVERT cake onto platter; remove pan and parchment. Serve cake topped with Cool Whip.

kraft kitchens tips

Special Extra

Garnish with frosted cranberries. Just toss additional 1 cup cranberries, in batches, with 1 beaten egg white; roll in 3/4 cup granulated sugar. Spread into single layer on parchment-covered baking sheet. Discard remaining egg white and sugar.