Cranberry Upside-Down Cake (slow cooker)

By á-47

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter, melted
• 1 (14 oz) can whole-berry cranberry sauce
• 1 (12 oz) pkg. fresh cranberries
• 1 (16 oz) pkg. pound cake mix
• 3/4 cup milk
• 2 eggs
• 1/2 t3a. almond extract

Preparation

Step 1

Stir together first 3 ingredietns in a small bowl until blended. Pour mixture into a lightly greased 5 qt. slow cooker. Top with cranberries.

Beat pound cake mix, milk, eggs and almond extract at low speed with electric mixer 30 seconds, scraping bowl constantly. Beat at low speed for an additional 2 minutes. Pour batter over cranberries.

Cover and cook on HIGH 2 hours and 10 minutes or until a wooden pick comes out clean. Turn off slow cooker; let cake stand, covered, 20 minutes.

Invert cake onto a serving platter.