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“This cake is good warm or cold and served with whipped topping or ice cream. It’s very moist with loads of flavor and can be whipped up in just minutes.” Enjoy! Candy Scholl - West Sunbury, Pennsylvania
This recipe is:
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Nutritional Facts 1 piece equals 276 calories, 7 g fat (2 g saturated fat), 28 mg cholesterol, 249 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Upside-Down Berry Cake in Simple & Delicious May 2010, p37
Sweet White Wine
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Rate and Review this Recipe
Reviewed on May. 06, 2012 by ticu
very good and easy to make
Reviewed on Apr. 30, 2012 by shiannearie
I don't think I will make this recipe again. I followed the instructions but, it took an hour to bake. It tasted ok, but not great.
Reviewed on Apr. 28, 2012 by Gizmo3832
Used frozen fruit, fresh to expensive. Couldn't find just blueberries and raspberries so used 2 cups blueberries, raspberries and blackberries with 1 cup strawberries. Came out great! Very easy to make. Next time I make it I will double the nuts. However, excellent the way it is!
Reviewed on Apr. 25, 2012 by TeacherBHVS
I made this last night and when it is gone I'm making it again. Delicious
Reviewed on Apr. 23, 2012 by LB2042
This came out GREAT. I used all frozen fruits but measured them exactly 1 cup each and made the cake as mentioned in the recipe not the one on the back of the box and this came out delicious. The top was not running like I thought it would be and it was just the right amount of sweetness to tart.
Reviewed on Apr. 20, 2012 by basscampers
My family loves this recipe. A few changes I've made to the recipe are: pecans vs. walnuts due to allergy, Splenda vs. sugar for less calories, I use the frozen berries at Costco instead of fresh fruit, and add a dollop of whipped cream on top. A very refreshing and delicious dessert.
Reviewed on Apr. 19, 2012 by pooflady
To add to my review, I followed the updated recipe but omitted the marshmallows.
This was a real hit with my card club. No platter big enough, so covered a jelly roll pan with foil.
Reviewed on Jun. 28, 2011 by KScales
Due to some of the comments here about the long bake time and excessive sweetness, we have reviewed and retested this recipe. We have reduced the sugar to 1/4 cup and folded the marshmallows into the cake batter instead of adding them with the fruit. This allows the cake to bake in 35-40 minutes. We also switched from a baking dish (glass) to a baking pan (aluminum) and greased the pan well for ease when inverting it.Taste of Home Test Kitchen
Due to some of the comments here about the long bake time and excessive sweetness, we have reviewed and retested this recipe. We have reduced the sugar to 1/4 cup and folded the marshmallows into the cake batter instead of adding them with the fruit. This allows the cake to bake in 35-40 minutes. We also switched from a baking dish (glass) to a baking pan (aluminum) and greased the pan well for ease when inverting it.
Taste of Home Test Kitchen
Reviewed on Jun. 18, 2011 by catgirl1952
I was very disappointed in this recipe. My family loves pineapple upside down cake. I thought this would be similar. This is the first time I have used a recipe from this site and I didn't read the reviews first. I cooked it a bit longer but the sides were getting too well done. It was all mush inside and didn't look anything like the picture. I tried to save the outside and tossed the rest. It was expensive to buy all the fruit just to toss it away. I also think it was a bit too sweet.
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