Berry Best Upside-Down Cake

Berry Best Upside-Down Cake

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

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

9

servings

1/3
cup butter or margarine
1/2
cup sugar
1
bag (12 oz) frozen mixed berries (blackberries, strawberries, blueberries and raspberries), thawed, drained
1 1/3
cups Gold Medal® all-purpose flour
1
cup sugar
2/3
cup milk
1
teaspoon baking powder
1
teaspoon vanilla
1/2
teaspoon salt
1
egg
  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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Sweetened whipped cream is a natural topper for this berry best cake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 250mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 2g,
    • Sugars 39g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.