Cranberry Upside Down Cake
- 1 can (20 ounces) pineapple tidbits
- 1/2 cup butter, melted
- 1 cup packed brown sugar
- 1 cup fresh or frozen cranberries
- 1/2 cup walnut halves
- 1 package yellow cake mix (regular size)
- 3 eggs
- 1/4 cup vegetable oil
- Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside.
- Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple.
- In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- Pour into prepared pan. Bake at 350u0b0 for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).
pineapple, butter, brown sugar, cranberries, walnut halves, yellow cake, eggs, vegetable oil
Taken from www.tasteofhome.com/recipes/cranberry-upside-down-cake/ (may not work)