Upside-Down Berry Cake Recipe
- 1/2 cup chopped walnuts
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen raspberries, halved
- 1 cup sliced fresh strawberries
- 1/4 cup sugar
- 1 package (3 ounces) raspberry gelatin
- 1 package yellow cake mix (regular size)
- 2 large eggs
- 1-1/4 cups water
- 2 tablespoons canola oil
- 1-1/2 cups miniature marshmallows
- 1. In a well-greased 13x9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top.
- 2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers. Yield: 15 servings.
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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.