No need to pre-cook the filling; just sprinkle the whole cranberries and other ingredients in the bottom of the pans or crock, pour a prepared cake mix over all, and bake. Its easy enough for kids and the hands-on time is minimal.
Makes 2 9 cakes (about 16 slices)
1/4 cup butter, divided
4 cups fresh cranberries
1 1/2 cups brown sugar, divided
1 orange
18 1/4 ounces yellow cake Mix
3 eggs
1/3 cup vegetable oil
1 1/4 cups water
Sweetened whipped cream
- Oven directions: Preheat oven to 350°.
- Place 2 tablespoons butter in each of 2 9" deep glass pie or cake pans.
- Place the pans in the oven until the butter is melted.
- Remove the pans from the oven and sprinkle 2 cups of the cranberries evenly in each pan.
- Sprinkle each with 3/4 cup brown sugar.
- Grate the zest from the orange and sprinkle half over each; squeeze the juice from half of the orange over each.
- Mix the cake mix, eggs, vegetable oil, and water until smooth.
- Pour half of the batter over each of the pans.
- Bake 35-40 minutes or until golden brown and the center is set.
- Remove from the oven, run a knife around the outside of the cake, and invert onto serving platters.
- Let cool slightly and serve cut into wedges with whipped cream.
- Slow cooker directions: (use 2 slow cookers with round crocks that are approximately 9" in diameter, or one extra large (7-8 quart oval).
- Place 2 tablespoons butter in the bottom of each slow cooker (or the entire 1/4 cup if using the large slow cooker); turn the cookers to high, put on the lid, and let sit a few minutes until the butter is softened.
- Use a fork to spread the butter around the crocks.
- Measure 2 cups cranberries into each crock (4 cups in large), sprinkle with 3/4 cup brown sugar in each (1 1/2 cups in large), and half of the zest from the orange in each (all the zest in large).
- Squeeze 1/2 of the orange into each crock (both halves in large).
- Mix the cake mix with the eggs, vegetable oil, and water until smooth; pour half over each round crock or all over large crock.
- Put on the lid(s) and let cook for 2 1/2 - 3 hours or until the cake is cooked through in the center.
- Run a knife around the outside of the cakes, then invert onto serving platters.
- Let cool slightly and serve cut into wedges with whipped cream.
Amount Per Serving
Calories 288 Calories from Fat 115
Percent Total Calories From: Fat 40% Protein 2% Carb. 58%
Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 52 mg
Sodium 256 mg
Total Carbohydrate 42 g
Dietary Fiber 0 g
Sugars 14 g
Protein 2 g
Vitamin A 5% Vitamin C 13% Calcium 0% Iron 3%