Jiffy Cranberry Upside-Down Cake

Thanks to a boxed single layer cake mix, this festive dessert comes together in a Jiffy. It serves as an excellent coffee cake, as well.

Topping:
1/4 cup butter, melted
1/3 cup packed brown sugar
1 1/4 cup cranberries, thawed if frozen
Cake:
1 box single layer cake mix, such as Jiffy brand
1 extra large egg
1/2 cup whole milk

1. Heat oven to 350°.
2. In an 8 inch iron skillet, melt the butter, then stir in the brown sugar until well blended. Sprinkle on the cranberries and set aside.
3. In a large bowl, beat cake ingredients with an electric mixer for 2 minutes, scraping the bowl as needed. Pour the batter over the cranberries.
4. Bake 30 -35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Run a kinfe around the side of the pan to loosen the cake. Cool the cake on a rack for 10 minutes.
5. Place a heatproof plate upside down over the pan. Turn the plate and pan over, then remove the pan. Cool 15 minutes before serving.

Servings: 6