SLOW-COOKER CRANBERRY UPSIDE-DOWN CAKE
The slow cooker makes it a cinch to bake our moist and delicious Cranberry Upside-Down Cake made with Betty Crocker™ Super Moist™ Vanilla cake mix. Cook on high for 3 hours and use foil for easy removal.
Provided by Stephanie Wise
Categories Dessert
Time 3h20m
Yield 10
Number Of Ingredients 7
Steps:
- Spray 6-quart slow cooker with cooking spray. Line with foil, then spray foil.
- Stir together brown sugar and butter; spread evenly in bottom of slow cooker. Top with a single even layer of cranberries.
- In large bowl, beat cake mix, cranberry juice, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour evenly over cranberries in slow cooker.
- Cover; cook on High heat setting about 3 hours or until toothpick inserted in center comes out clean.
- Remove ceramic base from slow cooker; transfer to cooling rack to cool 10 minutes.
- Using foil as handles, carefully remove cake from slow cooker. Place large serving plate upside down on top of cake; quickly and carefully turn cake onto serving plate. Remove foil.
- Serve cake warm.
Nutrition Facts : ServingSize 1 Serving
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