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Upside-Down Raspberry Cake

 Upside-Down Raspberry Cake
This moist cake is great for any occasion. I've received many compliments from family and friends.
9 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 1-1/2 cups fresh or frozen unsweetened raspberries, divided
  • 1 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons lemon juice
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • Confectioners' sugar


  • Line the bottom and sides of a 9-in. square baking pan with foil;
  • coat with cooking spray. Place 1/2 cup raspberries in pan; set
  • aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs. Stir in lemon juice and vanilla until well blended. Combine
  • flour, baking powder and salt; add to creamed mixture alternately
  • with milk, beating well after each addition.
  • Fold in the remaining raspberries. Carefully spoon over berries in
  • pan. Bake at 350° for 40-45 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes.
  • Invert cake onto a serving platter; carefully remove foil. Cool

2 of 2

Upside-Down Raspberry Cake (continued)

Directions (continued)

  • completely. Dust with confectioners' sugar. Yield: 9 servings.
Nutritional Facts: 1 serving (1 piece) equals 413 calories, 23 g fat (14 g saturated fat), 128 mg cholesterol, 434 mg sodium, 47 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.