Ingredients

The following ingredients have 8 Servings
  • ½ cup unsalted butter
  • 1 cup light brown sugar
  • 3 cups cranberries, (fresh or frozen)
  • 15.25 oz box yellow cake mix
  • 1 cup orange juice
  • ⅓ cup vegetable oil
  • ¼ cup cornmeal
  • 3 eggs, (large or extra-large)

Instruction

  • Preheat the oven to 350 °F.
  • Melt the butter in a 10-inch well-seasoned cast-iron skillet.
  • Add the brown sugar and stir to combine. Stir continuously until the sugar melts, which should take two to three minutes.
  • Remove the pan from the heat and add the cranberries, a few at a time until the entire surface of the butter and sugar mixture is completely covered.
  • Add the cake mix, orange juice, vegetable oil, cornmeal, and eggs to a large bowl and mix with an electric mixer for two minutes.
  • Carefully pour the cake batter over the cranberries.
  • Place the skillet in the oven and bake for 35 minutes or until a wooden skewer or toothpick inserted in the center comes out clean.
  • As soon as the pan comes out of the oven, immediately place a serving plate over the top of the skillet. Use potholders and hold the plate and skillet together with both hands and carefully flip them over. Lift the pan off of the cake.
  • Voila, Cranberry Upside-Down Cake!