Upside-Down Cranberry Cake

Upside-Down Cranberry Cake

Tags: Cakes, Dessert/Sweets

  • Prep Time: 15 min
  • Cook Time: 40 min
  • Ready Time: 60 min
  • Yield: 9 to 12 servings

Ingredients

TOPPING

  • Crisco® Original No-Stick Cooking Spray
  • 1/4 cup Crisco® All-Vegetable Shortening, melted
  • OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening, melted
  • 1 cup sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 cups cranberries, rinsed and coarsely chopped

CAKE

  • 1/4 cup Crisco® All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk

Preparation Directions

  • HEAT oven to 350ºF. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
  • COMBINE melted shortening, 2/3 cup sugar and vanilla. Spread evenly into prepared pan. Top with chopped cranberries. Sprinkle remaining 1/3 cup sugar over cranberries.
  • BEAT shortening, sugar, egg and vanilla in large bowl at medium speed of electric mixer until light and fluffy. Combine flour, baking powder and salt in medium bowl. Add to shortening mixture alternately with milk, mixing until blended after each addition. Pour evenly over cranberries.
  • BAKE 40 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan. Invert onto a serving plate and remove pan.

Nutritional Information Per Serving

Serving Size (1 slice, 1/9 of cake), Calories 300 (Calories from Fat 100), Total Fat 12g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 25mg, Sodium 220mg, Total Carbohydrate 48g (Dietary Fiber 1g, Sugars 35g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C 4%, Calcium 6%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.