Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry Upside-Down Cake Recipe
    Lost? Site Map

    Blueberry Upside-Down Cake

    Blueberry Upside-Down Cake. Photo by icynorth

    1/3 Photos of Blueberry Upside-Down Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Celeste!'s Note:

    This is really easy to make and tastes like it is from scratch!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons butter or 2 tablespoons margarine
    • 1/3 cup brown sugar
    • 1 (16 ounce) can lucky leaf blueberry pie filling
    • 1 egg, beaten
    • 1/2 cup milk
    • 9 ounces yellow cake mix

    Directions:

    1. 1
      Melt butter in an 8 inch square baking pan.
    2. 2
      Add brown sugar and mix well.
    3. 3
      Pour pie filling over brown sugar.
    4. 4
      Add egg and milk to cake mix according to package directions.
    5. 5
      Pour over pie filling.
    6. 6
      Bake in preheated 350 degree over for 35 minutes or until cake springs back when lightly touched.
    7. 7
      Cool for 5 minutes.
    8. 8
      Turn upside down on plate.
    9. 9
      Serve warm with whipped cream.

    Ratings & Reviews:

    • on January 23, 2012

      55

      Made this for my boyfriend this weekend! He and I really enjoyed it! It's really great warm and we even decided to have it for breakfast the next morning! I can't wait to try out some different pie fillings with it! Thanks for sharing :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 15, 2010

      45

      I also used white cake and I used frozen blueberries ( instead of pie filling) mixed with 3/4 cup sugar and 1 1/2 T cornstarch. It turned out great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2009

      55

      This was a hit with our Thanksgiving group of 8! I used yellow cake mix, but used thawed blueberries with added sugar and cornstarch as icynorth suggested----worked perfectly! DH really loved it but said I should add more blueberries next time (he ALWAYS says that). Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Blueberry Upside-Down Cake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 319.6
     
    Calories from Fat 70
    22%
    Total Fat 7.8 g
    12%
    Saturated Fat 2.9 g
    14%
    Cholesterol 33.6 mg
    11%
    Sodium 260.9 mg
    10%
    Total Carbohydrate 59.8 g
    19%
    Dietary Fiber 1.8 g
    7%
    Sugars 44.1 g
    176%
    Protein 2.9 g
    5%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites