Slow Cooker Cranberry Upside Down Cake Recipe

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

1/2

cup vegetable oil

3

eggs

Preparation

Spray 6-quart slow cooker with cooking spray. Line with foil, then spray foil.

Stir together brown sugar and butter; spread evenly in bottom of slow cooker. Top with a single even layer of cranberries.

In large bowl, beat cake mix, cranberry juice, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour evenly over cranberries in slow cooker.

Cover; cook on High heat setting about 3 hours or until toothpick inserted in center comes out clean.

Remove ceramic base from slow cooker; transfer to cooling rack to cool 10 minutes.

Using foil as handles, carefully remove cake from slow cooker. Place large serving plate upside down on top of cake; quickly and carefully turn cake onto serving plate. Remove foil.

Serve cake warm.

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