On the table
Boxed cake mixes get a bad rap - and often rightly so. They're usually loaded with fat, trans-fat and preservatives that give the finished product that unmistakable "from a mix" flavor.
But some mixes can be doctored into a final product that no one would guess started with a mix. Below is such a recipe. It starts with a whole-wheat gingerbread mix (such as Hodgson Mill's) and gets an even more healthful makeover with applesauce replacing some of the butter.
CRANBERRY-MANDARIN ORANGE UPSIDE-DOWN GINGERBREAD
Makes 14 servings
- 1 tablespoon butter
- 1 1/2 cups skim milk
- 1 egg
- 2 tablespoons applesauce
- 1 package (15 ounces) whole wheat gingerbread mix (such as Hodgson Mill's)
- 1 can (11 ounces) mandarin orange segments in light syrup, drained
- 1 1/4 cups whole-berry cranberry sauce
- Preheat the oven to 350 degrees.
- Place the butter in a 9-inch square baking dish. Place the dish in the oven until the butter melts, about 2 minutes. Tilt the pan to coat the bottom with the melted butter.
- In a large bowl, use the milk, egg and applesauce to prepare the gingerbread mix according to the package directions (substituting the applesauce for the butter).
- Arrange the orange segments in an even layer over the bottom of the buttered baking dish. Spoon the cranberry sauce over, filling in any empty spaces.
- Pour the batter over the oranges and cranberries.
- Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake in pan on a rack 10 minutes. Run a knife around the edges of the pan to release the sides of the cake. Invert the cake onto a serving platter. Serve warm or at room temperature.