{Easy} Cranberry Upside Down Cake

On the Menu Today~

{Easy} Cranberry Upside Down Cake,

Made with Cape Cod Select Premium Cranberries.

Turnips 2 Tangerines has taken the challenge!
The Cape Cod Select Holiday Blogger Holiday Recipe Challenge....
Featuring Cape Cod Select Premium Cranberries.

For over 70 years the Rhodes Family,
has been harvesting cranberries in Southeastern Massachusetts,
the "Heart of Cranberry Country"
They select only the freshest fruit to be packaged for you and
are proud to provide a premium quality product.
In 2009, Cindy Rhodes founded "Cape Cod Select"
After all, cranberries aren't just for the holidays anymore!
Cape Cod Select provides the public with
"Cranberries for All Seasons"

Now you can enjoy these tart, bouncy berries anytime.
My family loves cranberries and
I have put cranberries in just about everything from;
Cherry Cranberry Pie Filling to Cranberry Rhubarb Liqueur.
(don't even get me started on the dried cranberry recipes!)

{Easy} Cranberry Upside Down Cake is fantastic,
it has that classic cranberry and orange flavor combination,
that everyone loves.
Made with a packaged orange cake mix,
instant vanilla pudding mix, orange juice, crystallized ginger and
of course, the star of the recipe: Cape Cod Select Premium Frozen Cranberries,
making cranberry upside down cake not only delicious but easy to make as well.

Plus, this cake has that same brown sugary, buttery, and

gooey topping that all upside down cakes have.

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To find a store in your area to purchase Cape Cod Select Cranberries~
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Cranberry Upside Down Cake is perfect to serve
for your Thanksgiving dinner dessert.
Yum!

{Easy} Cranberry Upside Down Cake

Ingredients

• 2 tablespoons unsalted butter
• 3/4 cup firmly packed dark brown sugar
• 2 tablespoon orange juice
• 2 tablespoons finely diced crystallized ginger
• 2 teaspoons grated orange zest
• 2 to 4 cups "Cape Cod Select Premium Frozen Cranberries" thawed*
• 1/3 cup chopped walnuts, optional
• 1 package (16.5 oz) orange supreme cake mix
• 1 package (3.4 oz) vanilla instant pudding and pie filling
• 1 cup orange juice
• 1/3 cup vegetable oil
• 3 large eggs
• whipped cream or whipped topping, for serving

Cooking Directions

1. Heat oven to 350º F.
2. In a 10-inch, 3-inch deep round baking pan* melt butter in oven. Sprinkle brown sugar, orange juice, crystallized ginger and orange zest evenly over butter. Sprinkle cranberries and chopped walnuts if using, over brown sugar mixture; set aside.
3. Make cake batter: Blend cake mix, pudding mix, orange juice, oil and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly over cranberry mixture.
4. Bake in center of oven at 350º F for 45 to 50 minutes or until toothpick inserted in center comes out clean.
5. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake for 5 minutes so the brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool with whipped cream or whipped topping. Store covered in the refrigerator.

* 13 x 9 x 2-inch baking pan can be substituted.
*Amount depends on size of pan.

Cranberry, Cake, Cake Mix, Sugar, Nuts