1-10 ounce jar cherry preserves
1 cup dried cranberries
1/3 cup butter
1-box spice cake mix
In a sauce pan, melt the butter then stir in preserves and cranberries. Bring all of this to a boil and set aside. Mix cake batter according to the box instructions. Line a 9×13 pan with aluminum foil and spray well with Pam. Spread cherry/cranberries into pan then pour batter over the berry mixture and spread evenly. Bake at 350 for about 30-35 minutes until toothpick comes out clean. Cool on wire rack for 5 minutes. Carefully invert onto serving platter and spoon any berry mixture onto cake left on foil. Enjoy!
