• 1 stick salted butter
  • 1 cup packed brown sugar
  • 1 cup frozen lingonberries
  • 1 ½ cups frozen sweet cherries
  • 1 box yellow cake mix
  • 3 eggs
  • 2/3 cup water
  • 1/3 cup buttermilk
  • 1/3 cup oil
  • 1 cup chopped walnuts
  • 1/3 cup granulated sugar


    • Preheat oven to 350. Mix cake mix, eggs, water, buttermilk and oil In a bowl. Once mixed, add walnuts and mix again. In a #9 Griswold cast iron skillet ( or any cast iron skillet measuring 11” across) melt butter. Add brown sugar and incorporate. Add lingonberries, spread around, then cherries. Pour cake mix on top and place in hot oven. Bake for 30-45 minutes until toothpick comes out clean in 3-4 places. Turn upside down on a large pizza pan or equivalent. Sprinkle the granulated sugar on the top. Let cool for 20 minutes and serve with fresh whipped cream or vanilla ice cream. Cover with foil. This is a moist cake and will last a few days.