• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Raspberry Upside-Down Cake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 1/2 Stick margarine or butter
  • 1/4 c Sugar
  • 1 1/2 c Raspberries
  • 2 tb Sliced almonds
  • 1 1/2 c Bisquick original baking mix
  • 1/2 c Sugar
  • 1/2 c Milk or water
  • 2 tb Vegetable oil
  • 1/2 ts Vanilla
  • 1/2 ts Almond extract
  • 1 Egg
  • Sweetened whipped cream or
  • -ice cream; if desired


HEAT oven to 350 degrees. Heat margarine in round pan, 9x1-1/2 inches, or
square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar
evenly over melted margarine. Arrange raspberries with open ends up over
sugar mixture; sprinkle with almonds.

BEAT remaining ingredients except whipped cream in medium bowl on low
speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes,
scraping bowl occasionally. Pour batter over raspberries.

BAKE 35 to 40 minutes or until toothpick inserted in center comes out
clean. Immediately invert pan onto heatproof serving plate; leave pan over
cake a few minutes. Remove pan. Let cake stand at least 10 minutes before
serving. Serve warm with whipped cream. 9 servings.

Pear Upside-down Cake: Substitute packed brown sugar for the sugar and 1
large pear, thinly sliced, for the raspberries. Substitute chopped pecans
for the almonds. Increase vanilla to 1 teaspoon; omit almond extract. Add
1/2 teaspoon ground mace or cinnamon with the vanilla.

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