Upside-Down Berry Cake Recipe

Reviewed on Jul. 27, 2012 by friskiepatches1975

I have made this twice now. Its a hit. Alot healthier than all the frosting.

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.

Reviewed on Apr. 19, 2012 by pooflady

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

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.

Reviewed on Jun. 14, 2011 by boni1965

Way too sweet and it didn't come out of the pan very well. If I made it again I would cut down on the sugar. I also adding blackberries like others.

Reviewed on Jun. 10, 2011 by bjh4

This is a terrific recipe - easy and quite delicious. Even the grandkids ate it! The hardest part was finding a platter to turn out a 9"x13" cake.

Reviewed on May. 26, 2011 by ljbeimers

Awesome!

Reviewed on May. 26, 2011 by ljbeimers

Awesome!

Reviewed on May. 18, 2011 by LuvTrent

I made this cake for my husband and mother-in-law. They loved it. It really couldn't be more delicious, or more easy!

Reviewed on May. 18, 2011 by Krazy Kook

From a fellow West Sunbury resident, I give it 10 thumbs up and so does my 12 year old grandson. I used a frozen berry mix from the grocery store (blueberries, blackberries, raspberries and strawberries) and instead of raspberry gelatin, I used strawberry because that's all I had. I will definately be making it very often and oh by the way, try it with vanilla ice cream.

Reviewed on May. 18, 2011 by fishcam1

This was one of the easiest cakes to make.my guests loved it.

Reviewed on May. 17, 2011 by lauralu61

This cake was easy to make and my family loved it. I put nuts on only half of it as my kids aren't big on them, and I used blackberries instead of raspberries (it was what I had). Very good!

Reviewed on May. 16, 2011 by nadinem

I was so glad to see others say that it took an hour to cook cause I thought I had done something wrong! I followed directions exactly, right down to eating it with ice cream and it was delicious!!

Reviewed on May. 16, 2011 by sheila54

If anyone is looking to make a sugar free version of this.....buy a sugar free cake mix and add the amount of oil and water on the box. The only change is use 2 eggs instead of 3. For the berry mixture (I thought the original recipe seemed like it had an extreme amount of sugar), mix 2/3 cup Splenda and about 4 to 5 Tbsp. corn starch to the berries. If you are using frozen berries, be sure to unthaw and drain the berries. I thought this was good, but I think I may add some lemon or orange zest to the berries the next time to add a little more flavor.

Reviewed on May. 16, 2011 by smurfart

I used blackberries instead of raspberrie. everyone liked it, it about 45 mins to cook.

Reviewed on May. 15, 2011 by jeanj53

Made this for my coworkers. Everyone loved it. Simple to make but like others, took an hour to cook but taste great. ARe we doing something wrong? maybe you need to change the instructions.

Reviewed on May. 15, 2011 by ellybea3

This recipe reminded me of a very old fashion comfort food, "gramma" style. The only thing is, by useing frozen blueberries and raspberries, the sugar did not sweeten them enough for our taste. So I think the concept would work better, if I mix in a bowl the fruits,nuts and sugar and geletin. But it is so easy and taste so good. A must for any new cook.

Reviewed on May. 15, 2011 by ossamayomommma

Have been making a pineapple upside down cake in an old iron skillet for 50+ years so I thought I'd give this one a try. Only changes made were blackberries in place of raspberries. I did have about a 1/2 cup a raspberries around that I threw in also. Used a strawberry flavor cake mix along with strawberry gelatin. I always use bakers sugar which is much finer. Only used 1/2 cup as some reviewers suggested. I also had to bake the cake almost an hour before it firmed up. It turned out great everyone liked it. I think it was better the second day after spending time in the fridge. Cake was denser and the fruit firmed up nice. Next time I am going to try a orange flavored cake with mandarin orange slices.

Reviewed on May. 12, 2011 by clemmentine11

I made a version of this cake, with all strawberries,everything being the same, and it is wonderful. everyone loved it. now I am anxious to try this with mixed berries. had no problems with any soupiness or cake crumbling. I did put in fridge.

Reviewed on May. 12, 2011 by Ron07

The cake was like mush. Ruined the fruit it was a big mess. How can you justify this ?

Reviewed on May. 12, 2011 by mysticphoenix

a very good way to enjoy summer berries and its great for a cookout or for a late night snack.

Reviewed on May. 12, 2011 by HelenMiko

I changed the recipe a little when we made it the 2nd time. I used a lemon cake mix, and cut the sugar down to 1/2 cup.

Reviewed on Apr. 04, 2011 by ltimberlake

I was a little skeptical when the batter didn't set after 35 minutes, so I let it bake for another 10. It set just fine after that. I let it cool for a little more than 5 minutes and after loosening it around the edges, I turned it onto a foil-lined baking sheet (don't have a rectangle-shaped platter). It didn't break or crack or anything. It's not as appealing-looking as the photo, but it sure is good! Very moist and very tasty. I used blackberries instead of blueberries, by the way.

Reviewed on Jan. 21, 2011 by Igluguq

love this recipe, we have very tart berries up here in the far north, I deleted the sugar, w/the gelatin and marshmallows, it's sweet enough. Love this w/aqpiks (salmonberries) Delish!

Reviewed on Oct. 04, 2010 by cjcrawford317

I am having the same problem with this recipe- it will NOT set up in the center. I ended up having to bake it for an hour and by then, the outside was so brown, it was almost crispy. Something is just not right here...

Reviewed on Jul. 22, 2010 by jhickok

I had to adjust for elevation, so I changed a few things. I ended up having to bake the cake for more than an hour, but it turned out to be absolutely delicious! Everyone loved it!

Reviewed on Jun. 28, 2010 by wbishop

We loved this cake. Made it with the Stevia herb versus sugar and it turned out great.

Reviewed on Jun. 14, 2010 by Rhonda G

My new favorite dessert. Everyone wants the recipe

Reviewed on Jun. 08, 2010 by maryrojo

Way too sweet. Tasted like eating pure sugar. If I made it again, I would omit the sugar.

Reviewed on May. 16, 2010 by carrie carney

This cake was a little crumbly- but the fresh berry flavor was delicious. I used strawberry jello and it turned out fine. I think I would refrigerate it the next time and that might help keep the cake part from being as delicate.

Reviewed on May. 14, 2010 by reville

I made this cake two times; both times it fell apart when I took it out of the pan. Center didn't set (both times) - was like eating cake and soup.