Turn the flavor upside-down and use berries instead of pineapple in a classic dessert.
Berry Best Upside-Down Cake
- Prep Time 15 min
- Total 1 hr 5 min
- Servings 9
- Ingredients 10
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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.
Nutrition
300
Calories
8g
Total Fat
4g
Protein
54g
Total Carbohydrate
39g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 70
- Total Fat
- 8g
- 13%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 14%
- Sodium
- 250mg
- 10%
- Potassium
- 125mg
- 4%
- Total Carbohydrate
- 54g
- 18%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 39g
- Protein
- 4g
% 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 1/2Tips from the Betty Crocker Kitchens
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