Slow Cooker Upside-Down Cranberry Cake
Save time and space in your oven and make this sweet-tart upside-down cake in the slow cooker.
When I first made a cake in the slow cooker, I was a bit skeptical. Really? How can a cake fully bake in the slow cooker without burning or coming out under-baked in the center? Will it really taste as good as the oven-baked variety?
Turns out, all my skepticism was for naught, because baking a cake in the slow cooker not only is possible, but it’s also super easy and super delicious! One of my favorite cakes to make is this Slow Cooker Upside-Down Cranberry Cake. It’s a little sweet and a little tart, and the best part (well, besides eating it, that is) is it saves space in my oven for the savory stuff when I’m preparing a meal for a holiday gathering or party.
To make the cake, you’ll need Betty Crocker cake mix, some oil, eggs, cranberry juice (for extra cranberry flavor) or water, brown sugar, butter and fresh or frozen and thawed cranberries.