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Slow-Cooker Cranberry Upside-Down Cake

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By Stephanie Wise
Updated Oct 17, 2013
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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.

Slow-Cooker Cranberry Upside-Down Cake

  • Prep Time 10 min
  • Total 3 hr 20 min
  • Servings 10
  • Ingredients 7
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Ingredients

Instructions

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

Nutrition

Nutrition Facts are not available for this recipe

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