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!