Raspberry Upside-Down Cake |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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I haven't tried this yet, but plan to while berry season is here. Looks interesting but I have no idea how it will turn out. From Life's Little Berry Cookbook. Ingredients:
1 (18 ounce) package white cake mix |
3 egg whites (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 cup water (or as called for by your cake mix) |
3 cups fresh raspberries |
1 cup sugar |
1 1/3 cups whipping cream |
fresh raspberry |
whipped cream |
Directions:
1. Grease and flour two 9-inch round cake pans.
2. Prepare the cake mix according to the package directions.
3. Evenly divide the batter between the two cake pans.
4. Sprinkle the berries evenly over the batter.
5. Sprinkle the sugar over the berries.
6. Pour the whipping cream on top.
7. Bake at 350F for 1 hour.
8. Immediately after taking out of the oven, invert onto serving platters.
9. Garnish with berries and whipped cream.
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