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Upside-Down Berry Cake Recipe
Upside-Down Berry Cake Recipe photo by Taste of Home

Upside-Down Berry Cake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 15 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Upside-Down Berry Cake in Simple & Delicious May 2010, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Upside-Down Berry Cake

AVERAGE RATING
(43)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (8)
3 Star
 (1)
2 Star
 (2)
1 Star
 (5)
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MY REVIEW
Reviewed Mar. 23, 2016

"I have made this cake several times using strawberries and blueberries. I love the ease, taste and moistness of the cake. I do have a problem getting it out of the pan. It never looks as neat as the picture. Sometimes the cake breaks up. The last time I made it, it was done around the sides but when I cut it, the middle was not done. Can you suggest any way to make it easier to remove from the pan. Once I did serve it right from the baking pan instead of trying to turn it over."

MY REVIEW
Reviewed Mar. 22, 2016

"So delicious! Followed the recipe. I was worried the raspberry seeds would make the cake too crunchy, but they were just right. Didn't really notice them."

MY REVIEW
Reviewed Jun. 6, 2014

"I have made this cake twice, and it turned out fabulous each time. Marshmallows make the cake a lot lighter. When I serve the cake, I offer some whipped cream to put on top. Wonderful."

MY REVIEW
Reviewed Jul. 12, 2013

"Did not look appealing. I should have just baked the cake then put the fresh fruit on top although it tasted good it did not look appetizing. Would not make this recipe again"

MY REVIEW
Reviewed Jul. 5, 2013

"This recipe was amazing! Made it for Fourth of July and everyone loved it! Instead of a cake mix, I made my own from scratch and it came out perfect. Also, I used artificial sweetener, and added black berries into the recipe. It is fantastic!"

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