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Raspberry Upside-Down Cake

Turn this cake over to reveal its sweet raspberry-almond surprise. It's a fabulous summer dessert when fresh berries are abundant!

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( 27 Ratings)

27 Ratings

5 Stars 56%

4 Stars 19%

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 20 min
Total Time 1 hr 10 min
Servings 9

Ingredients

1/4: cup butter or margarine

1/4: cup sugar

1 1/2: cups fresh raspberries

2: tablespoons sliced almonds

1 1/2: cups Original Bisquick® mix

1/2: cup sugar

1/2: cup milk or water

2: tablespoons vegetable oil

1/2: teaspoon vanilla

1/2: teaspoon almond extract

1: egg

: Sweetened whipped cream or ice cream, if desired

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Directions

1 Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
2 In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.

EXPERT TIPS

Expert Tips

To measure Bisquick mix, spoon it into a dry-ingredient measuring cup, then level the top with a metal spatula.

For a change, top the warm cake with vanilla yogurt or sour cream instead of whipped cream or ice cream.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 115 ),

% Daily Value

Total Fat: 13 g; 13 %
(Saturated Fat 3 g, 3 % ),
Cholesterol: 25 mg; 25 %;
Sodium: 360 mg; 360 %;
Total Carbohydrate: 32 g; 32 %
(Dietary Fiber 2 g 2 % ),
Protein: 3 g; 3 %

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 1 Fruit; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 3/30/2011 10:29:54 PM REPORT ABUSE GrannyJannie said:

Rating:

Loved it! I used honey roasted almonds (from the salad area) and extra almond flavoring. Then in the homemade whipped cream, I added almond flavoring instead of the ususal vanilla. Nice!

This reply was: Helpful Inspiring

Posted 7/6/2010 1:25:12 PM REPORT ABUSE thefoodchick said:

Rating:

I made this 3 years ago and get requests every year to make this perfect dessert again and again. One of our favorites. I don't spend too much time, just cover the bottom of the pan with raspberries or mixed berries and cover with the batter. Perfect every time

This reply was: Helpful Inspiring

Posted 8/2/2008 4:22:34 PM REPORT ABUSE Granny D said:

Rating:

I made this with the first pick of our small raspberry patch this summer and have had requests to make it every couple of days since. At this rate I won't have many berries left to freeze.

This reply was: Helpful Inspiring