Turn this cake over to reveal its sweet raspberry-almond surprise. It's a fabulous summer dessert when fresh berries are abundant!
Raspberry Upside-Down Cake
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 9
- Ingredients 12
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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.
Nutrition
250
Calories
13 g
Total Fat
3 g
Protein
32 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 115
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 360 mg
- Potassium
- 100 mg
- Total Carbohydrate
- 32 g
- Dietary Fiber
- 2 g
- Protein
- 3 g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Fat;Tips from the Betty Crocker Kitchens
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