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So moist. So delicious. And so much more.™

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Cakes

Raspberry Upside Down Cake

Patti Cooper Recipe shared by:
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You can do many variations with this recipe using fresh, canned or frozen fruit. Just let your imagination go. I have used canned peaches, raspberries, blackberries and various combinations of fruit. I use a large cast iron skillet but you could use a 9 x 13 pan.

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Servings:
  • Rating:

Ingredients

  • Topping:
  • 1 stick of butter (1/2 cup)
  • 1 cup brown sugar
  • Fresh raspberries or you can use frozen
  • Cake:
  • 1 box of Duncan Hines French Vanilla Cake Mix
  • 1 small box of instant French Vanilla Pudding
  • 4 large eggs
  • 1 cup water
  • 1/2 cup oil

Baking Instructions

  1. Baking Instructions
  2. Preheat oven to 350°F.
  3. For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange berries or fruit in the pan. Set aside.
  4. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.
  5. Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate.

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Tips

Salt

Salt

Salt is not always bad...if you leave it out of your yeast breads, they will rise too high and possibly collapse. Even just a teaspoon can do the trick!


Coconut Garnish

Coconut Garnish

Toasted coconut makes a light, crunchy garnish. Spread coconut on a baking sheet and bake at 350°F for about three minutes. Stir and bake one to two minutes longer, or until golden brown.





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