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Pampered Chef: ISO: 12" Skillet recipe

  1. Chefstover2

    Chefstover2 Advanced Member

    I know I've done this at a show at least 5 years ago...Upside Down Cranberry Skillet Cake. It was YUMMY and we made it with White Hot Chocolate at the show. I cannot for the life of me find the recipe for the cake. Does anyone else happen to have this recipe still?

    Dec 22, 2009
  2. LeslieSGI

    LeslieSGI Member Gold Member

    Is this it? This can be made in the Fluted Stone or in the Family Skillet...

    Cranberry-Orange Cake

    Makes:16 servings

    1 box Betty Crocker® SuperMoist® golden vanilla or yellow cake mix
    1 box (4-serving size) vanilla instant pudding and pie filling mix
    1 cup water - or half OJ/half water
    1/2 cup butter or margarine, melted
    1 teaspoon grated orange peel - I used zest of whole orange
    4 eggs
    1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
    Powdered sugar, if desired

    Orange Sauce, if desired
    1 cup granulated sugar
    1 tablespoon Gold Medal® all-purpose flour
    1/2 cup orange juice
    1/2 cup butter (recommends use less)

    1. Heat oven to 325°F. Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan.
    2. In large bowl, beat dry cake mix, dry pudding mix, water, melted butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan.
    3. Bake 57 to 63 minutes or until toothpick inserted in center comes out clean. OR bake in 12 inch PC skillet at 350 degrees for 25-30 minutes. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
    4. In 1-quart saucepan, cook all sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake.
    High Altitude (3500-6500 ft): Bake 63 to 69 minutes. For Orange Butter Sauce, increase flour to 2 tablespoons. Cook over medium heat until butter is melted, then cook 4 minutes longer.

    Nutrition Information:
    1 Serving: Calories 230 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 70mg; Sodium 360mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 20g); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 6%; Iron 4% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
    *Percent Daily Values are based on a 2,000 calorie diet.
    Dec 22, 2009
  3. Chefstover2

    Chefstover2 Advanced Member

    Sounds good, but the one I'm thinking of had brown sugar butter and cranberries on the bottom, then cake mix on top then turned out onto a platter after being baked...like an upside-down cake.

    I think my director has found some old show notes I can use...but if anyone else has the whole recipe, I'd love to have it again!
    Dec 22, 2009
  4. pamscookingshows

    pamscookingshows Novice Member

    Sounds wonderful. Please post when you find it or figure out how to make it from the notes your director gave you!
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