Upside-down Cranberry Apple Cake

Heat the oven to 350 F. Add the melted butter into a 9×13 inch baking dish. Tilt the dish to coat the bottom and sides. Sprinkle the brown sugar over the bottom of the pan. Top with the fruit in an even layer. Set aside.

In a large bowl beat together the cake mix, pudding mix, eggs, sour cream, water and vegetable oil until smooth. Pour the batter over the fruit and spread into an even layer.

Bake for 45-50 minutes until the cake is golden and a toothpick inserted in the center comes out clean. Remove cake from the oven and set it on a rack.

Let the cake cool for about 1 hour. Run a knife around the edges of the pan. Place a large platter over the top of the cake and carefully invert the cake.

Serve warm or at room temperature. A little whipped cream or vanilla ice cream really tops it off!

Recipe adapted from Kraft Canada.