Cranberry Pineapple Upside Down Cake Recipe

1/2 cup butter, melted

1/2 cup packed brown sugar

1 - 20 oz can pineapple slices, juice reserved

1 box yellow cake mix

1 -3.4 oz box vanilla pudding mix

3 eggs

1/3 cup vegetable oil

1/3 cup milk

1/2 cup fresh or frozen cranberries

-Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray

-Pour butter into pan along with brown sugar. Cut the pineapple rings in half and arrange in the bottom of the pan along with the cranberries.

-In a large bowl, combine cake mix and pudding mix. Add pineapple juice, milk, eggs, and vegetable oil and mix until fully blended.

-Pour batter into pan and bake for roughly 30 minutes or until a toothpick comes out clean when testing.

- Cool for about 10 minutes and then run a knife around the edges of the pan. Flip onto serving platter and enjoy.

RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try these other delicious TABLE cake recipes:

Orange Olive Oil Plum Cake

Strawberry Cake

Triple lemon Poundcake

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