I have always found upside down pineapple cake to be too sweet. But with cranberries, this cake had a nice balance of sweet and tart.
Upside Down Cranberry Cake
For the topping
1 stick of butter
1.5 cups brown sugar
3 cups of fresh cranberries
For the cake
Yellow cake mix and all the accouterments you need
Zest of one lemon
Preheat the oven to 350.
Melt the butter and brown sugar in a small saucepan until it is all melted.
Pour the buttery goodness into the bottom of a really well greased 9 X 13 cake pan. Add the cranberries.
Make your cake mix (chastise me if you want, but I can get cake mix for 13 cents) and add the lemon zest. Pour over the cranberry butter stuff in the pan.
Bake for 30-35 minutes.
Flip it over onto a serving dish. This is not hard if you greased your pan well.
The kidlet did not like the "raisins" because they were too chewy and sour.
Lasted about four days after Thanksgiving.
Makes a nice breakfast with yogurt.
Korean food photo: roll pang made by jane-wee!
52 minutes ago