Berry Upside Down Cake
This easy upside down cake boasts a vibrant and jammy berry topping aloft a simple yellow cake. It’s a simple dessert that packs a wow factor!
Servings: 14 servings
Calories: 235kcal
Equipment
Ingredients
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen blackberries
- 1 cup fresh sliced strawberries
- ¼ cup granulated sugar
- 1 3 ounce box raspberry gelatin
- 1 15.25 ounce box yellow cake mix
- ¾ cup water
- ⅓ cup vegetable oil
- 3 large eggs
- 1/2 cup plain Greek yogurt
Instructions
- Preheat the oven to 350 degrees and prepare either a 9x13 inch baking pan or a 12 inch cast iron skillet by greasing it extremely well.
- In the bottom of your pan, evenly distribute the berries, followed by the sugar, and then the gelatin powder.
- In a large mixing bowl, add the cake mix, water, vegetable oil, eggs and greek yogurt. Mix on low for 30 seconds and then switch to medium high. Mix for another 2 minutes, scraping down the sides if needed.
- Pour the cake batter over the top of the berries. Gently tap the cake pan on the counter to help remove any air bubbles and help the batter settle in on top of the berries.
- Bake at 350 degrees for 35-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter.
- Serve this cake with a dollop of whipped cream on top or a scoop of vanilla ice cream, if desired.
Notes
The bake time for this gives a wider range than most recipes. This is due to the fact that you can use either fresh or frozen berries for this cake. Fresh berries will cause the cake to bake a bit quicker than frozen. Thus the variation in time.
Nutrition
Serving: 1g | Calories: 235kcal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 292mg | Fiber: 2g | Sugar: 22g