Cherry Cranberry Upside-Down Cake

• 2 tablespoons butter, melted
• 16 fluid ounces cherry-cranberry pie filling
• 9 ounces white cake mix (9 ounce packet)
• 2 large eggs
• 1/2 cup cold water
• 2 tablespoons canola oil
• 2 teaspoons grated lemon rind
• 2/3 cup 35% cream
• 3 tablespoons granulated sugar
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract

1. Melt butter and pour into a 8" x 8" oven-proof casserole dish.
2. Spoon pie filling evenly over bottom of pan.
3. In a mixing bowl, prepared cake mix with eggs, water, oil and lemon rind as directed on package instructions.
4. Pour mixture over pie filling in pan.
5. Bake in preheated 350 F oven for 50 to 55 minutes or until firm to the touch.
6. Let stand in pan for 15 minutes, then invert cake onto a serving platter.
7. Spoon any remaining filling left in the pan over the cake.
8. Using an electric mixer, beat whipping cream until it starts to thicken.
9. Add granulated sugar by spoonfuls and continue to beat until cream is stiff.
10. Do not overbeat as it could start to form butter.
11. Fold in yogurt and vanilla extract.
12. Spread mixture on top of cake.
13. Serve cake warm or cold.

butter, cherrycranberry pie filling, white cake, eggs, cold water, canola oil, lemon rind, cream, granulated sugar, plain yogurt, vanilla

Taken from www.food.com/recipe/cherry-cranberry-upside-down-cake-193926 (may not work)