This dreamy holiday dessert cake is a twist to the traditional pineapple upside down cake but we used cranberries instead and made it in an iron skillet! I’m not kidding…it is as delicious to eat as it is beautiful sitting on your dessert table. It’s SIMPLE to make and you’ll enjoy the no stress/no mess as a result. Your friends and family will think you spent hours whipping up this cake!
Ingredients
- 1 bag whole cranberries fresh or frozen
- 1/2 stick grass-fed butter unsalted
- 3/4 cup light brown sugar
- 1 box golden yellow cake mix gluten-free and ingredients required on the box
- Fresh whipped coconut cream or coconut milk ice cream
- Mint for garnish
Instructions
- Preheat oven to 350 degrees
- Mix cake batter according to instructions and set aside
- In a 10-inch iron skillet, melt butter and then stir in brown sugar until smooth
- Add cranberries, spreading them out across the entire bottom of the skillet. Make sure you completely fill the bottom.
- Pour cake batter over the cranberry layer and smooth the top with a spatula. Leave about 1/2" from the top of the skillet so your cake doesn't overflow when baking.
- Bake the cake in the skillet for 45 minutes or until done.
- Once baked, let the cake cool in the skillet for 15 minutes. Scrape around the side of the cake with a knife and then turn the skillet inverted onto a plate and let sit for approximately 5 minutes.
- Gently lift the skillet away from the cake and serve cranberry side up.
- Serve with fresh whipped coconut cream or coconut milk ice cream and garnish with a sprig of fresh mint.
- Enjoy!
Tried this recipe?Mention @HolisticThyroidCare or tag #HolisticThyroidCare!
