Cranberry-Pecan Upside-Down Cake
Cranberry-Pecan Upside-Down Cake is an moderately easy dinner. Made with 1 1/2 c. cranberries, 1/2 c. pecans, chopped, 1/2 c. kraft butterscotch topping, 1/3 c. parkay margarine and 2/3 c. sugar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
Heat oven to 350°.
Arrange cranberries and nuts in the bottom of a greased 8-inch square pan.
Pour topping over fruit and nut mixture.
Cream margarine and sugar until light and fluffy.
Blend in egg and vanilla.
Add combined dry ingredients to creamed mixture alternately with milk, mixing well after each addition. Pour batter over topping mixture.
Bake at 350° for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Immediately invert onto serving platter; serve warm.
Top with whipped cream, if desired.
Variation
Substitute 1 cup peeled and chopped apples for 1 cup cranberries.
🍷 Perfect Pairings
Complete your meal with these
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