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Raspberry Upside-Down Cake
- Makes: 12 servings
- Yield: 2 cakes
Whipped cream and raspberries crown easy Raspberry Upside-Down Cake, from a Hopkins, Minnesota, reader.
white cake mix (2-layer size; not pudding-type mix)
Whipped cream (optional)
Fresh raspberries (optional)
Grease and flour two 9x1-1/2-inch round cake pans. Set aside.
Prepare cake mix according to directions, except reduce the water to 1 cup. Pour batter into prepared cake pans.
Sprinkle 3 cups berries over batter. Sprinkle with sugar. Pour cream on top.
Bake in a 350 oven for 1 hour. Immediately invert onto serving platters. If you like, dollop with whipped cream and garnish with more berries. Serve warm. Makes 2 cakes. 12 servings.