BERRY BEST UPSIDE-DOWN CAKE

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15 min Prep
1 hr 5 min Total
Pie Iconb
9 Servings

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Turn the flavor upside-down and use berries instead of pineapple in a classic dessert.


Ingredient List
  • Small check mark in a circle icon1/3 cup butter or margarine
  • Small check mark in a circle icon1/2 cup sugar
  • Small check mark in a circle icon1 bag (12 oz) frozen mixed berries (blackberries, strawberries, blueberries and raspberries), thawed, drained
  • Small check mark in a circle icon1 1/3 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 cup sugar
  • Small check mark in a circle icon2/3 cup milk
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1 egg
Preparation
  1. Heat oven to 350°F. In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
  2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
  3. Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.
Tips
  • Sweetened whipped cream is a natural topper for this berry best cake.