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Slow-Cooker Cranberry Upside-Down Cake
Slow-Cooker Cranberry Upside-Down Cake
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Prep Time:
10 minutes
Total Time:
3 hours 20 minutes
Effortlessly make a scrumptious Cranberry Upside-Down Cake with Betty Crocker™ Vanilla cake mix in a slow cooker for 3 hours on high. Use foil for easy removal.
Ingredients:
  • 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
Instructions:
  • Prepare the 6-quart slow cooker by spraying it with cooking spray and then lining it with foil, making sure to spray the foil as well.
  • Combine the brown sugar and butter until smooth, then spread the mixture evenly in the slow cooker. Add a single layer of cranberries on top.
  • Combine cake mix, cranberry juice, oil, and eggs in a large bowl. Mix on low speed for 30 seconds, then increase to medium speed for 2 minutes. Pour the batter evenly over the cranberries in the slow cooker.
  • Cover and cook on High heat for approximately 3 hours, or until a toothpick inserted in the center comes out clean.
  • Take out the ceramic base from the slow cooker and allow it to cool on a rack for 10 minutes.
  • Carefully lift the cake out of the slow cooker using the foil handles. Place a large serving plate upside down on top of the cake and swiftly but carefully flip the cake onto the serving plate. Remove the foil handles.
  • Enjoy a slice of the cake while it's warm and indulgent.

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