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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Topping
1/4 cup unsalted butter
3/4 cup light brown sugar
3/4 tsp grated nutmeg
1 tbsp light corn syrup
2 1/4 cups cranberries (frozen or fresh), defrost if frozen
Cake
1 box white cake mix
2/3 cup orange juice
1 1/2 tbsp orange zest (about 1 large orange)
Whipped Cream
1 cup heavy cream
2 tsp confectioners sugar
1/4 tsp grated nutmeg
2 tbsp orange juice
Preheat oven to 350. Butter and flour sides, but not the bottom, of an 8 inch cake pan. Melt the butter in a medium saucepan and stir in the sugar, nutmeg, and corn syrup and cook until the sugar dissolves.
Pour the mixture into the cake pan and coat the entire bottom. Add the cranberries in an even layer and really make sure the whole bottom is coated in cranberries.
Follow the cake mix instructions and substitute 2/3 cup of orange juice for the water in the recipe. Add the orange zest and mix according to the instructions. Pour the batter on top of the cranberries (you might have some extra; discard if you don’t want it to overflow) to within one-quart inch of the top. Bake for 40-45 minutes. Remove the pan from the oven and let cool.
Run a knife around the edges and place your serving plate on top. Carefully hold the plate against the cake pan and invert the cake after 5 minutes, so topping drips and comes out easily.. Gently life the cake pan off the top of the cake.
Prepare the Whipped Cream: In a mixer, beat the cream, sugar, nutmeg, and orange juice. Beat until it is firm and reserve in the refrigerator. Serve the cake with a scoop of cream.
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CRANBERRY-ORANGE UPSIDE-DOWN CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Topping
1/4 cup unsalted butter
3/4 cup light brown sugar
3/4 tsp grated nutmeg
1 tbsp light corn syrup
2 1/4 cups cranberries (frozen or fresh), defrost if frozen
Cake
1 box white cake mix
2/3 cup orange juice
1 1/2 tbsp orange zest (about 1 large orange)
Whipped Cream
1 cup heavy cream
2 tsp confectioners sugar
1/4 tsp grated nutmeg
2 tbsp orange juice
Preheat oven to 350. Butter and flour sides, but not the bottom, of an 8 inch cake pan. Melt the butter in a medium saucepan and stir in the sugar, nutmeg, and corn syrup and cook until the sugar dissolves.
Pour the mixture into the cake pan and coat the entire bottom. Add the cranberries in an even layer and really make sure the whole bottom is coated in cranberries.
Follow the cake mix instructions and substitute 2/3 cup of orange juice for the water in the recipe. Add the orange zest and mix according to the instructions. Pour the batter on top of the cranberries (you might have some extra; discard if you don’t want it to overflow) to within one-quart inch of the top. Bake for 40-45 minutes. Remove the pan from the oven and let cool.
Run a knife around the edges and place your serving plate on top. Carefully hold the plate against the cake pan and invert the cake after 5 minutes, so topping drips and comes out easily.. Gently life the cake pan off the top of the cake.
Prepare the Whipped Cream: In a mixer, beat the cream, sugar, nutmeg, and orange juice. Beat until it is firm and reserve in the refrigerator. Serve the cake with a scoop of cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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