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Slow-Cooker Cranberry Upside-Down Cake

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  • Prep 10 min
  • Total 3 hr 20 min
  • Servings 10
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The slow cooker makes it a cinch to bake our moist and delicious Cranberry Upside-Down Cake made with Betty Crocker™ Super Moist™ Vanilla cake mix. Cook on high for 3 hours and use foil for easy removal.
By Stephanie Wise
Updated Oct 17, 2013
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve warm cake with vanilla bean ice cream or fresh whipped cream, if desired.
  • tip 2
    The foil helps keep the cake from burning and makes it easier to turn out of cooker. But if you want to save time, you can skip the foil (but still be sure to spray!).


Nutrition Facts are not available for this recipe
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