Cranberry Upside - Down Cake

Name: Cranberry Upside - Down Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 cake, 12 serving(s)
Ingredients: 1 (18 1/4 ounce) box yellow cake mix; 3 eggs (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 4 cups cranberries; 2 1/2 cups sugar; 1 cup brown sugar; 1/2 cup butter; 1 cup walnut halves

(2)

Recipe by rpsj2

From the book "Cranberry Valentine", by Wende & Harry Devlin, published in 1986

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READY IN: 55mins

SERVES: 12

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

1

(18 1/4 ounce) box yellow cake mix
3

eggs (or as called for by your cake mix)
¹⁄₃

cup oil (or as called for by your cake mix)
1 ¹⁄₃

cups water (or as called for by your cake mix)
4

cups cranberries
2 ¹⁄₂

cups sugar
1

cup brown sugar
¹⁄₂

cup butter
1

cup walnut halves

DIRECTIONS

Preheat oven to 350'.
Slice stick of butter into thin pieces.
Distribute evenly in bottom of 9" by 12" pan.
Sprinkle walnuts over butter.
Mix white & brown sugars with cranberries, then spread evenly over walnuts.
Follow directions on cake box to prepare cake mixture, then pour mixture over cranberries.
Bake 40-50 minutes, or when toothpick inserted comes out clean.
Let cool 10 minutes, then loosen edges from pan with a knife, & turn over onto pie plate.
Serve with whipped cream or vanilla ice cream.

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