Slow-Cooker Cranberry Upside-Down Cake
Stephanie Wise
Updated Oct 17, 2013
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
Ingredients
- 1 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 2 cups fresh or frozen (thawed) cranberries
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup cranberry juice or water
- 1/2 cup vegetable oil
- 3 eggs
Instructions
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Step1Spray 6-quart slow cooker with cooking spray. Line with foil, then spray foil.
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Step2Stir together brown sugar and butter; spread evenly in bottom of slow cooker. Top with a single even layer of cranberries.
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Step3In 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.
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Step4Cover; cook on High heat setting about 3 hours or until toothpick inserted in center comes out clean.
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Step5Remove ceramic base from slow cooker; transfer to cooling rack to cool 10 minutes.
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Step6Using 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.
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Step7Serve cake warm.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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