AnnieBee
Gold Member
- 1,357
Here’s a great non-chocolate skillet cake recipe, and I think it has great flavours for the fall. It’s super easy too! It's a betty crocker one that is supposed to be for a bundt pan, but I decided to do it in my BRAND NEW 12" SKILLET - WOOHOO. Anyway, it turned out really well in the skillet, and I think it would probably be great in the fluted or mini-fluted pans too.
I think it would be a great quick skillet recipe for a show, using the microplane and citrus press for the orange, and chopping the frozen cranberries with the food-chopper.
I brushed the skillet with melted butter, and baked it at 350°F for about 25-30mins. It is even better if you use OJ for half (or probably could do all) of the water in the cake. Also, I cut down the amount of butter in the sauce alot. When I made it with the whole 1/2 cup of butter, it seemed very greasy and buttery to me. I cooked mine for a while to thicken it. You could probably do the sauce/glaze in either a microcooker, measuring cup or small batter bowl in the microwave.
Cranberry-Orange Cake
Makes:16 servings
Cake
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
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. 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.
I think it would be a great quick skillet recipe for a show, using the microplane and citrus press for the orange, and chopping the frozen cranberries with the food-chopper.
I brushed the skillet with melted butter, and baked it at 350°F for about 25-30mins. It is even better if you use OJ for half (or probably could do all) of the water in the cake. Also, I cut down the amount of butter in the sauce alot. When I made it with the whole 1/2 cup of butter, it seemed very greasy and buttery to me. I cooked mine for a while to thicken it. You could probably do the sauce/glaze in either a microcooker, measuring cup or small batter bowl in the microwave.
Cranberry-Orange Cake
Makes:16 servings
Cake
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
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. 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.
