Slow Cooker Apple Cranberry Upside Down Cake Recipes

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APPLE-CRANBERRY UPSIDE - DOWN CAKE



Apple-Cranberry Upside - Down Cake image

Provided by Food Network

Time 35m

Yield 2 cakes of 8 to 10 servings

Number Of Ingredients 12

1 1/4 cups light brown sugar
4 apples, peeled, cored, thinly sliced into rings and soaked in lemon juice and water
1/2 cup dried cranberries
8 tablespoons butter
1 cup white sugar
2 whole eggs
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup buttermilk
1/2 cup butter

Steps:

  • Preheat oven to 350 degrees.
  • In a small saucepan, melt butter and dissolve brown sugar.
  • Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries.
  • With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined.
  • Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter.

SLOW-COOKER CRANBERRY UPSIDE-DOWN CAKE



Slow-Cooker Cranberry Upside-Down Cake image

The slow cooker makes it a cinch to bake our moist and delicious Cranberry Upside-Down Cake made with Betty Crocker™ Super Moist™ Vanilla cake mix. Cook on high for 3 hours and use foil for easy removal.

Provided by Stephanie Wise

Categories     Dessert

Time 3h20m

Yield 10

Number Of Ingredients 7

1 cup packed light brown sugar
1/4 cup unsalted butter, melted
2 cups fresh or frozen (thawed) cranberries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup cranberry juice or water
1/2 cup vegetable oil
3 eggs

Steps:

  • Spray 6-quart slow cooker with cooking spray. Line with foil, then spray foil.
  • Stir together brown sugar and butter; spread evenly in bottom of slow cooker. Top with a single even layer of cranberries.
  • In large bowl, beat cake mix, cranberry juice, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour evenly over cranberries in slow cooker.
  • Cover; cook on High heat setting about 3 hours or until toothpick inserted in center comes out clean.
  • Remove ceramic base from slow cooker; transfer to cooling rack to cool 10 minutes.
  • Using foil as handles, carefully remove cake from slow cooker. Place large serving plate upside down on top of cake; quickly and carefully turn cake onto serving plate. Remove foil.
  • Serve cake warm.

Nutrition Facts : ServingSize 1 Serving

SLOW-COOKER APPLE-CRANBERRY DUMP CAKE



Slow-Cooker Apple-Cranberry Dump Cake image

This slow-cooker cake couldn't be easier to make. Try it served à la mode for a comforting, cozy dessert that's practically effortless.

Provided by By Annalise Sandberg

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 8

4 cups sliced apples (4 medium)
1 cup fresh or frozen cranberries
1 teaspoon vanilla
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
Whipped cream, as desired

Steps:

  • Grease slow cooker with butter or cooking spray.
  • Add sliced apples, cranberries, vanilla, brown sugar and 1 teaspoon of the cinnamon to slow cooker; toss to combine. In separate bowl, mix dry cake mix and remaining 1 teaspoon cinnamon. Sprinkle over fruit. Drizzle with melted butter.
  • Cover and cook on High heat setting about 3 hours or until fruit is bubbling at edges. Serve warm or at room temperature with whipped cream.

Nutrition Facts : ServingSize 1 Serving

APPLE-CRANBERRY UPSIDE-DOWN CAKE



Apple-Cranberry Upside-Down Cake image

Butter, sugar, apples and cranberries make the yummy upside-down part of a cozy dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 10

1/4 cup butter or margarine
1/4 cup packed brown sugar
1 medium cooking apple, peeled and sliced
1/2 cup whole berry cranberry sauce
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup water or milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350°. Melt butter in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven. Sprinkle brown sugar over butter. Arrange apple slices in single layer on brown sugar. Spoon cranberry sauce between apple slices.
  • Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour batter over apples.
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Immediately loosen edge of cake by running knife around edge of pan. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake a few minutes. Let cake stand at least 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 1 g

UPSIDE DOWN APPLE & CRANBERRY COFFEE CAKE



Upside Down Apple & Cranberry Coffee Cake image

Make and share this Upside Down Apple & Cranberry Coffee Cake recipe from Food.com.

Provided by CountryLady

Categories     Breads

Time 45m

Yield 16 serving(s)

Number Of Ingredients 16

1/4 cup corn syrup
3/4 cup brown sugar, packed
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon ground cinnamon
1 1/2 cups apples, peeled &, thinly sliced
3/4 cup granulated sugar
1/3 cup unsweetened applesauce
1/4 cup vegetable oil
1 large egg
2 large egg whites
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup low-fat yogurt
1/4 cup dried cranberries

Steps:

  • Preheat the oven to 350F, spray 9-inch cake pan with vegetable spray.
  • TOPPING: Stir together corn syrup, brown sugar, margarine and cinnamon in the cake pan.
  • Place in the oven for 3 minutes or until mixture has melted.
  • The mixture should be sticky.
  • Place the apples and cranberry on top.
  • CAKE: Combine the sugar, apple sauce, oil, egg, egg whites, vanilla and cinnamon in a large bowl, using a whisk or electric mixer.
  • In another bowl, stir together flour and baking powder.
  • Stir the dry ingredients into the apple sauce mixture in batches, alternating with the yogurt, making two additions of dry and one of wet, and then stir just until the mixture is combined.
  • Spread it over the fruit in the pan.
  • Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry.
  • Let cool on a wire rack for 20 minutes, and then turn out onto a large platter.

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