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Slow-Cooker Cranberry Upside-Down Cake

Blogger Stephanie Wise of Girl versus Dough makes baking an upside-down cranberry cake easier by making it in the slow cooker!

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  • Prep Time 10 min
  • Total Time 3 hr 20 min
  • Servings 10

Ingredients

1
cup packed light brown sugar
1/4
cup unsalted butter, melted
2
cups fresh or frozen (thawed) cranberries
1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
cup cranberry juice or water
1/2
cup vegetable oil
3
eggs

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LOCATION

Directions

  • 1 Spray 6-quart slow cooker with cooking spray. Line with foil, then spray foil.
  • 2 Stir together brown sugar and butter; spread evenly in bottom of slow cooker. Top with a single even layer of cranberries.
  • 3 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.
  • 4 Cover; cook on High heat setting about 3 hours or until toothpick inserted in center comes out clean.
  • 5 Remove ceramic base from slow cooker; transfer to cooling rack to cool 10 minutes.
  • 6 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.
  • 7 Serve cake warm.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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