Apple Cranberry Upside-Down Cake
1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1 large apple, peeled and sliced
1/4 cup sweetened dried cranberries
1 (15.6 oz.) package
3/4 cup water
2 large eggs
HEAT oven to 350°F. Spray 10-inch ovenproof skillet or 10-inch deep dish pie pan with no-stick cooking spray.
COMBINE brown sugar and butter in small bowl, mixing well. Spread in prepared skillet. Arrange apple slices in spoke-like pattern over brown sugar mixture. Place cranberries in center and along outside edge.
STIR quick bread mix, oil, water and eggs in large bowl 50 to 75 strokes with spoon until mix is moistened. Spoon batter over fruit.
BAKE 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 2 minutes. Invert cake onto serving plate. Cool 20 minutes. Serve warm or cool.
Serving Size (1/12), Calories 250 (Calories from Fat 70), Total Fat 9g (Saturated Fat 3g, Trans Fat g), Cholesterol 45mg, Sodium 190mg, Total Carbohydrate 42g (Dietary Fiber 1g, Sugars 27g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.