Upsidedown cakes are among my favorites. They are lazy, but spectacular! What's not to love? Think I'm kidding? Take a peak at the others I've made:
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| Apple Cider Upside down Cake |
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| Blackberry Upside Down Cake |
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| Red White & Blueberry |
That's my kinda cake! The apple one is gorgeous! The blackberry is a personal favorite. And the blueberry upside down cake is just plain adorable!
You can see how easy just from the pictures! That first picture? It's a sugar coated cake pan! If you've never tried this method you MUST. It's amazing!
Right? But it looks so impressive! And it tastes even better! The raspberries cook down into a delicious juicy jam. It's lovely. Although this recipe makes two eight-inch cakes, it can also be done as a sheet cake or cupcakes!
I hope you enjoy this cake as much as I do!
Raspberry Lemon Upside Down Cake
1 lemon cake mix
1/3 cup oil
1 cup water
3 eggs
1/2 cup butter
2/3 cup sugar
2 pints raspberries
extra sugar for prepping pans
Preheat oven to 350.
Prepare the pans with a sugar coating. Cover with cooking spray, then sprinkling sugar all around the sides and bottom of the pan.
Place half a stick of butter in each pan and place in the warming oven until melted.
Meanwhile, prepare the cake mix by mixing in the oil, water and eggs.
Remove pans from oven and sprinkle 1/3 cup sugar in each.
Spread raspberries across the bottom of the pan.
Divide the cake batter between the two pans.
Bake for 35-40 minutes, until a toothpick inserted comes out clean.
Allow to sit for 10 minutes before inverting.
Can be served warm or cold. I myself prefer warm with a scoop of vanilla ice cream!
Enjoy!
