Cranberry Upside Down Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
- 1/3 cup packed (for topper) brown sugar
- 1/4 cup (for topper) butter
- 1½ cups fresh or frozen cranberries
- 1½ cups gluten free bisquick mix
- 1 egg
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 2 tbsp. vegetable oil
- 1/2 cup milk
Turn your Pit Boss grill to “smoke” mode, let the fire catch and then set to 350°F (177°C) to preheat.
Spray an 8-inch round cake pan with cooking spray and line with parchment paper.
In the cake pan, stir the melted butter and brown sugar until well blended. Sprinkle the cranberries over the brown sugar mixture and set aside.
In a large bowl, mix all of the cake ingredients. Pour cake mixture over cranberries in the pan.
Bake for 35 minutes or until deep golden brown and a toothpick inserted comes out clean. Run a knife around the edge of the pan to loosen the cake.
Cool pan on a cooling rack for 5 minutes. Place a plate upside down over pan; turn plate and pan over. Remove the pan. Cool for 15 minutes before serving. Top with whipped cream if desired.
Recipe from Pit Boss Grills.