Cranberry Walnut Upside-Down Cake
Active Time: 30 minutes
Total Time: 1 hour 15 minutes • Serves: 20
Schnucks nonstick cooking spray
1/2 cup Schnucks unsalted butter (1 stick)
1 cup packed Schnucks light brown sugar
3/4 cup chopped walnuts
1 package (16 ounces) Ocean Spray® fresh cranberries (about 4 cups)
1 box (16.5 ounces) classic yellow cake mix
1 box (3.4 ounces) vanilla instant pudding and pie filling
4 Schnucks large eggs
1 cup Schnucks vitamin D whole milk
1/3 cup Schnucks vegetable oil
1. Preheat oven to 350°F. Line bottom of 13 x 9-inch metal baking pan with parchment paper; spray with cooking spray.
2. In 2- to 3-quart saucepan, melt butter over medium heat. Add brown sugar and walnuts, stirring frequently until sugar dissolves; cook 4 to 5 minutes longer or until sugar mixture begins to bubble around edges of saucepan. Pour into prepared pan, quickly spreading to all edges. Top with cranberries, lightly pushing them into brown sugar mixture.
3. From orange, grate 2 teaspoons peel. In large bowl, with mixer on low speed, beat cake mix, pudding mix, eggs, milk, oil and orange peel until combined; with rubber spatula, scrape sides of bowl. Increase speed to medium; beat 2 minutes longer, scraping bowl occasionally. Pour batter over brown sugar-cranberry mixture.
4. Bake 40 to 45 minutes or until wooden pick inserted in center of cake comes out with a few crumbs attached. Cool in pan on wire rack 10 minutes. Run plastic knife around edges of pan to loosen cake; invert onto serving platter and carefully remove parchment paper. Serve warm or completely cooled; refrigerate leftovers.
Each serving: about 280 calories, 13 g total fat (5 g saturated), 55 mg cholesterol, 220 mg sodium, 38 g carbohydrate, 1 g fiber, 26 g sugars, 3 g protein