Cranberry Upside-Down Cakes

1. 1

   In a large bowl, combine the cake mix, water, egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes; set aside.

2. 2

   Generously grease six 6-oz. custard cups; place a piece of butter in each cup. Combine the brown sugar, walnuts and coconut; sprinkle into cups. Spread each with cranberry sauce; top with cake batter.

3. 3

   Bake at 375u00b0 for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 5 minutes before inverting onto dessert plates. Garnish with whipped cream if desired.

* Per serving · 4 servings · Values may vary.

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