Cranberry Upside-Down Cake

A glistening crimson cranberry topping sets a festive mood for a holiday buffet.

  • prep time 20 min
  • total time 1 hr 50 min
  • ingredients 11
  • servings 9

Ingredients

Topping

2/3
cup sugar
2
cups fresh or frozen cranberries

Cake

1 1/4
cups all-purpose flour
1
cup sugar
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1
teaspoon grated lemon peel
2/3
cup milk
1/4
cup shortening
1/4
teaspoon vanilla
1
egg
  • 1 Heat oven to 350°F. Grease 8-inch square pan. Sprinkle 1/3 cup of the sugar evenly in bottom of pan. Arrange cranberries over sugar; sprinkle with 1/3 cup sugar. Cover with foil. Bake at 350°F. for 30 minutes. Remove foil; cool 10 minutes.
  • 2 Meanwhile, in large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly over cranberries.
  • 3 Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan; invert onto serving plate, leaving pan over cake for 2 minutes. Remove pan. Serve warm or cool.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    220mg
    220%;
    % Daily Value*:
    Exchanges:
    1 Starch; 2 1/2 Fruit; 3 1/2 Other Carbohydrate; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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