Cranberry Upside Down Cake Recipe

Ingredients

1/4

cup butter, melted

1/3

cup packed brown sugar

1 1/4

cups fresh or frozen (thawed) cranberries

1 1/2

                        cups Original Bisquick™ mix 

1/2

cup granulated sugar

1/2

cup milk

2

tablespoons vegetable oil

1

teaspoon vanilla

1

egg

Sweetened whipped cream, if desired

Preparation

Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.

In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.

In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.

Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.

Store loosely covered in refrigerator.

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