MANDARIN SPICE UPSIDE-DOWN CAKE

Vous aurez besoin

• 375 mL, melted Butter
• 750 mL Brown Sugar
• 1.62 L DOLE^® Mandarin Oranges in Juice, drained, reserve juice
• 750 mL Dried Cranberries
• 3 packages Spice Cake Mix
• 9 each Large Eggs
• 240 mL Vegetable Oil
• As required Reserved juice from drained DOLE^® Mandarins

Méthode

1. Preheat the convection oven to 325°F/165°C. Lightly coat three half-size, 2 ½-inch/6.5-cm-deep hotel pans with cooking spray.
2. Divide the melted butter and brown sugar evenly among the pans. Stir together in each pan and spread into an even layer.
3. Arrange the drained mandarin oranges and cranberries evenly over the brown sugar mixture.
4. Prepare the cake mixes in a commercial mixer according to the package directions, using the eggs and oil listed above. Replace part of the required water with the reserved mandarin juice. Mix only until the batter is smooth.
5. Divide the batter evenly among the prepared pans and spread level. Do not fill pans more than two-thirds full.
6. Bake for approximately 30 to 38 minutes, rotating pans as needed, until the cakes spring back lightly and a tester inserted in the centre comes out clean.
7. Cool in the pans for 10 minutes. Run a knife around the edges, place a tray or serving board over each pan and carefully invert. Allow to cool before cutting.
8. Cut each half-size pan 4 by 3 to yield 12 portions, for a total of 36 servings.