Ingredients:

2 tablespoons butter

1/3 cup packed brown sugar

8 - 10 ounces fresh or frozen cranberries

1 package Authentic Foods Vanilla Bean Cake Mix

2 eggs

1/2 cup light olive oil or vegetable oil

1/2 cup warm milk

Directions:

Preheat oven to 350 degrees Fahrenheit.  Grease a 9 inch cake pan.  Set aside.

In a saucepan at medium heat, melt the butter and the packed brown sugar together.  Pour this sugar mixture into the bottom of the greased cake pan.  Shake the pan to spread the mixture around.  Then place enough cranberries over the sugar mixture to take up the whole bottom of the pan.

In a medium bowl, combine eggs, light olive oil and warm milk together.  Beat until bubbly.  Then add in the Authentic Foods Vanilla Bean Cake Mix until fully combined.  Pour the cake batter on top of the cranberries in the cake pan.  Try to make sure that the cranberries stay at the bottom and don’t go floating up to the middle or top of the cake.  Use a spatula to spread the batter evenly throughout the cake pan.

Then place the cake in the oven for 30 to 35 minutes or until a toothpick comes out clean when poked into the middle of the cake.   Cool the cake for 15 to 30 minutes.  Use a knife to loosen the sides of the cake.  Then place a plate on top of the cake pan and flip the cake and plate over together.  Before you pick up the cake pan, use your fist to pound the whole bottom of the cake pan so that the cranberries and the rest of the cake come out easily.  Then lift the cake pan and enjoy your cranberry upside down cake.