Upside-down cake has never been easier. Simply stir together light brown sugar, melted butter, and a can of whole-berry cranberry sauce. Pour into a greased, 5-quart slow cooker. Top with a package of fresh cranberries. A package of pound cake mix is the secret convenience ingredient in this simple cake. Beat the mix along with milk, eggs, and almond extract with an electric mixer on low for two minutes. Pour the batter over the cranberry mixture already in the slow cooker. Cook on HIGH for just over two hours or until a wooden pick inserted in the center comes out clean. After turning the slow cooker off, let it sit for 20 minutes. Invert the cake onto a large plate or platter. Serve with your favorite vanilla or vanilla bean ice cream. It tastes absolutely decadent when served warm, but you can also serve it room temperature if you’re making this recipe ahead of time. Our Cranberry Upside-Down Cake recipe makes 8 to 10 servings.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.