This exceptionally moist Cranberry Upside-Down Cake, topped with luscious deep garnet cranberries, is a unique twist on the more familiar pineapple upside-down cake. This quick and easy cranberry cake combines fresh fruit, orange juice, brown sugar, and cornmeal with a box cake mix and takes only minutes to prepare.
Melt the butter in a 10-inch well-seasoned cast-iron skillet.
Add the brown sugar and stir to combine. Stir continuously until the sugar melts which should take 2-3 minutes.
Remove the pan from the heat and add the cranberries, a few at a time until the entire surface of the butter and sugar mixture is completely covered.
Add the cake mix, orange juice, vegetable oil, cornmeal, and eggs to a large bowl and mix with an electric mixer for two minutes.
Carefully pour the cake batter over the cranberries.
Place the skillet in the oven and bake for 35 minutes or until a wooden skewer or toothpick inserted in the center comes out clean.
As soon as the cake comes out of the oven, immediately place a serving plate over the top of the skillet. Use potholders and holding the plate and skillet together, carefully and quickly turn them both upside down. Remove the pan.
Voila, Cranberry Upside-Down Cake!
I used Duncan Hines Classic Yellow Cake Mix in this recipe because that's what I had on hand. You can use any brand of cake mix that you like. If the ingredient amounts called for on the back of the box are different than what I have listed for the orange juice, eggs, or vegetable oil, use the amount specified on the box. (I replaced the water called for on the cake mix box with orange juice.)Have your serving platter or cake plate ready when the cake comes out of the oven. If you don't flip it over immediately while it is still hot, the cake will not come out in one piece.Be sure to also use a well-seasoned cast-iron skillet or non-stick pan to ensure your cake comes out easily.You can make this cake in a 9x13 inch oven-proof baking dish, but you will need more cranberries, and it will be much more challenging to get out of the pan in one piece.This cake will keep covered on your countertop for up to three days, and it's the perfect make-ahead dessert. I have not tried freezing it yet, it doesn't last that long at our house.