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Cranberry Upside-Down Cake
Cranberry Upside-Down Cake
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Celebrate fall with a vibrant Cranberry Upside Down Cake, where cranberries, butter, and brown sugar create a caramelized tart topping. Enjoy this seasonal treat year-round by using frozen cranberries.
Ingredients:
  • 1/3 cup packed brown sugar
  • 1 1/4 cups fresh or frozen (thawed) cranberries
  • 1 1/2 cups Original Bisquick™ mix
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • Sweetened whipped cream, if desired
Instructions:
  • Preheat oven to 350°F and prepare an 8-inch round cake pan by greasing it with cooking spray and lining it with parchment paper.
  • Combine melted butter and brown sugar in a cake pan until fully mixed. Sprinkle cranberries over the brown sugar mixture and set aside.
  • Using a large bowl, mix Cake ingredients with an electric mixer on low speed for 30 seconds, making sure to scrape the sides of the bowl. Increase speed to medium and beat for 4 minutes, scraping the bowl occasionally. Pour the batter over the cranberries in the pan.
  • Bake in the oven for 33 to 38 minutes, or until the cake is a deep golden brown and a toothpick inserted in the center comes out clean. Use a knife to loosen the cake from the edges of the pan. Let the cake cool in the pan on a rack for 5 minutes. Then, place a heatproof serving plate upside down on top of the pan, flip it over, and remove the pan. Allow the cake to cool for 15 minutes before slicing into wedges and serving with a dollop of whipped cream on top.
  • Chill with a light covering in the fridge.

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