Raspberry Upside-Down Cake | Midwest Living

Raspberry Upside-Down Cake

Raspberry Upside-Down Cake

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  • Makes: 12 servings
  • Yield: 2 cakes
  • Prep 10 mins
  • Bake 1 hr

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Whipped cream and raspberries crown easy Raspberry Upside-Down Cake, from a Hopkins, Minnesota, reader.


  • 1 package white cake mix (2-layer size; not pudding-type mix)
  • 3 cups fresh raspberries
  • 1 cup sugar
  • 1 1/3 cups whipping cream
  • Whipped cream (optional)
  • Fresh raspberries (optional)


  1. Grease and flour two 9x1-1/2-inch round cake pans. Set aside.
  2. Prepare cake mix according to directions, except reduce the water to 1 cup. Pour batter into prepared cake pans.
  3. Sprinkle 3 cups berries over batter. Sprinkle with sugar. Pour cream on top.
  4. 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.

Comments (1)

piefacedi wrote:
I love this cake! I also make it with sugar free yellow cake mix. I only baked it for 40 minutes.

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