Apple-Cranberry Upside Down Cake
(from cokerlj’s recipe box)
My own concoction! A take-off on Pineapple Upside Down cake.
Source: Linda Coker
Categories: Cakes, Christmas, Thanksgiving
Ingredients
- 3 Granny Smith apples, cored, peeled and sliced 1/2 inch thick
- 2 tablespoons lemon or orange juice
- 1/2 cup dried cranberries
- 1/2 cup rum OR orange juice
- 1 stick butter
- 2/3 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1 box yellow cake mix
- 1 teaspoon vanilla
- Cool Whip if desired
Directions
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Soak dried cranberries over night in either the rum or orange juice.
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Core, peel and slice apples to anywhere between 1/4 to 1/2 inches thick. Not sure how many apples this will take, but 3 should be more than enough. Dip apples slices in either lemon juice or orange juice to keep from discoloring.
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Spray 13×9×2 inch glass pan with non-stick spray (no flour).
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Arrange apple slices in bottom of pan.
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Drain cranberries and fill holes of apples and then just sprinkle around.
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Melt the butter, brown sugar and cinnamon on low heat until it just starts to bubble. Pour over the apples and cranberries.
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Mix the cake mix according to package directions…adding a teaspoon of vanilla.
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Pour over the apples, cranberries and butter/brown sugar mixture.
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Bake according t the directions on the box…you might need to bake a little longer…just test your cake and when a toothpick comes out clean or the sides of the cake pull away from the sides of the pan it will be done.
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Flip immediately out onto your serving platter.
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Serve with cool whip topping if desired.