Slow-Cooker Cranberry Upside-Down Cake

  • Prep 10 min
  • Total 3 hr 20 min
  • Servings 10
Slow-Cooker Cranberry Upside-Down Cake


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


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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.



Expert Tips

  • Serve warm cake with vanilla bean ice cream or fresh whipped cream, if desired.
  • 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!).

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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