Slow Cooker Cranberry Upside-Down Cake

 


Upside-down cake has never been easier. Simply stir ingredients together and pour into a greased, 5-quart slow cooker.


1 cup firmly packed light brown sugar
1/2 cup butter, melted
1 (14-oz.) can whole-berry cranberry sauce
1 (12-oz.) package fresh cranberries
1 (16-oz.) package pound cake mix
3/4 cup milk
2 large eggs
1/2 teaspoon almond extract
Vanilla ice cream (optional)



Lightly grease a 5-quart slow cooker. Stir together first 3 ingredients in a small bowl until blended. Pour mixture into prepared slow cooker. Top with cranberries.

Beat pound cake mix, milk, and next 2 ingredients at low speed with an electric mixer 30 seconds, scraping bowl constantly. Beat on low speed 2 minutes. Pour batter over cranberries. Cover and cook on HIGH 2 hours and 10 minutes or until a wooden pick inserted in center comes out clean. Turn off slow cooker; let cake stand, covered, 20 minutes. Invert cake onto a serving platter. Cut into wedges, and serve with ice cream, if desired.



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