Raspberry Upside-Down Cake
Ready In: 1 hr 25 mins
Serves: 12
Yields: 2 9inch cakes
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
Garnish
- fresh raspberry
- whipped cream
Directions
- Grease and flour two 9-inch round cake pans.
- Prepare the cake mix according to the package directions.
- Evenly divide the batter between the two cake pans.
- Sprinkle the berries evenly over the batter.
- Sprinkle the sugar over the berries.
- Pour the whipping cream on top.
- Bake at 350F for 1 hour.
- Immediately after taking out of the oven, invert onto serving platters.
- Garnish with berries and whipped cream.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off