Raspberry Upside-Down Cake |
Course : Cakes
Serves: 12 |
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Ingredients:
1 package white cake mix -- 2-layer size --not the pudding-type mix plus ingredients to prepare mix |
3 cups fresh raspberries |
1 cup granulated sugar |
1 1/3 cups whipping cream |
1 Cup whipped cream -- optional |
1 pint fresh raspberries -- optional |
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Preparation / Directions:
Preheat oven to 350 degrees; grease and flour two 9-inch round cake pans. Prepare the cake mix according to the directions, except reduce the water to 1 cup. Pour the batter into the prepared pans. Sprinkle the raspberries over the batter; sprinkle with sugar and pour the cream over top. Bake for 1 hour. Immediately invert onto serving platters. If you like, dollop with whipped cream and garnish with more berries. Serve warm. Makes 2 cakes.
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Nutritional Information:
298 Calories (kcal); 13g Total Fat; (38% calories from fat); 2g Protein; 44g Carbohydrate; 36mg Cholesterol; 208mg Sodium |
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