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Berry Best Upside-Down Cake

 29 Ratings
7 Comments
  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 9

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

Ingredients

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

Directions

  • 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.

Expert Tips

Sweetened whipped cream is a natural topper for this berry best cake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
4g
19%
Trans Fat
0g
0%
Cholesterol
45mg
14%
Sodium
250mg
10%
Total Carbohydrate
54g
18%
Dietary Fiber
2g
7%
Sugars
39g
39%
Protein
4g
4%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
6%
6%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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