Best Slow Cooker Cranberry Upside Down Cake Recipes

Slow Cooker Apple Cranberry Upside Down Cake image

Provided by @MakeItYours

Number Of Ingredients 12

1 cup light brown sugar (divided)
8 tablespoons butter (divided)
1/2 cup fresh cranberries
3 apples (peeled, cored and sliced)
1 1/3 cups all purpose flour
2 teaspoons baking powder
1 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3/4 cup milk
1 teaspoon vanilla
1 large egg (lightly beaten)

Steps:

Line the bottom of a 6.5 quart slow cooker with heavy duty foil.
Sprinkle 1/4 cup brown sugar over the foil. Cut 4 tablespoons butter into cubes and sprinkle over the sugar. Arrange the cranberries and apples in a single layer over the sugar.
In a large bowl, whisk together flour, baking powder, remaining sugar, cinnamon, nutmeg and salt to combine. Set aside.
Melt the remaining 4 tablespoons butter. Whisk together milk, vanilla, egg and melted butter. Stir milk mixture into the flour mixture until thoroughly combined.
Pour the batter over the apples. Place the lid on the slow cooker and cook on high for 2 1/2-3 hours. The cake should spring back when lightly pressed in the center with your finger when done.
When the cake is finished baking, remove the lid from the slow cooker. Carefully remove the cake by gently pulling it out using the foil overhang and transfer the cake to a cooling rack. Allow the cake to cool for 5 minutes, then place a platter on top of the cake and flip over. Peel the foil off the cake slowly.
Cake can be served warm with a scoop of vanilla ice cream, dusted with powder sugar or at room temperature.

Slow-Cooker Cranberry Upside-Down Cake image

Provided by Stephanie Wise

Categories Dessert

Time 3h20m

Yield 10

Number Of Ingredients 7

1 cup packed light brown sugar
1/4 cup unsalted butter, melted
2 cups fresh or frozen (thawed) cranberries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup cranberry juice or water
1/2 cup vegetable oil
3 eggs

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