Crisco Apple Cranberry Upside-Down Cake

Crisco Apple Cranberry Upside-Down Cake

Crisco Apple Cranberry Upside-Down Cake

PREP TIME: 20 min
COOK TIME: 40 min
YIELD: 12 Servings


  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup butter, melted
  • 1 large apple, peeled and sliced
  • 1/4 cup sweetened dried cranberries
  • CAKE
  • 1 (15.6 oz.) package Pillsbury® Cranberry Flavored Quick Bread & Muffin Mix
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 3/4 cup water
  • 2 large eggs


  1. HEAT oven to 350°F. Spray 10-inch ovenproof skillet or 10-inch deep dish pie pan with no-stick cooking spray.
  2. COMBINE brown sugar and butter in small bowl, mixing well. Spread in
    prepared skillet. Arrange apple slices in spoke-like pattern over brown
    sugar mixture. Place cranberries in center and along outside edge.
  3. Bake 20 to 25 minutes or until brownie starts to pull away from side of pan. Meanwhile make cheesecake layer.
  4. Immediately after removing brownie from oven, place KIT KAT® Bars over brownie surface. Spoon cheesecake mixture over bars; spread evenly. Return to oven; continue baking 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side
    of pan. Cool 2 hours. Cover; refrigerate 3 to 4 hours or until bars are thoroughly chilled. Cut into bars. Allow bars to soften slightly before serving. Cover; store leftover bars in refrigerator. Makes about 24 bars.


Serving Size (1/12), Calories 250 (Calories from Fat 70), Total Fat 9g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 45mg, Sodium 190mg, Total Carbohydrate 42g (Dietary Fiber 1g, Sugars 27g), Protein 3g;
Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 0%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

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