UPSIDE-DOWN BERRY CAKE
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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- 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., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 249mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
BERRY BEST UPSIDE-DOWN CAKE
Turn the flavor upside-down and use berries instead of pineapple in a classic dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.
Nutrition Facts : Calories 300, Carbohydrate 54 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 39 g, TransFat 0 g
STAR FRUIT UPSIDE-DOWN CAKE
We were pleasantly surprised to find that star fruit tastes a lot like apple in this star-studded cake. So we drifted toward warm fall spices like cinnamon, nutmeg and allspice. The tropical fruit is packed with fiber and vitamin C, not to mention making the cake a conversation starter!
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings (1 slice)
Number Of Ingredients 16
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.
- For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.
- For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.
- Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.
- Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.
Nutrition Facts : Calories 350 calorie, Fat 22 grams, SaturatedFat 11 grams, Cholesterol 90 milligrams, Sodium 320 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 5 grams, Sugar 23 grams
BOOZY BERRIES AND CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the cream: In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have a mixing bowl ready that will fit over the top of the pan but not sink all the way in.
- Put the egg yolks in the mixing bowl off heat. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
- For the orange liqueur raspberries: Add the raspberries, confectioners' sugar, orange liqueur and orange zest to a bowl and mix together. Let macerate for 1 hour.
- To assemble: Pile the fruit into 6 individual martini glasses and top with the cream. Crush a cookie over each one and garnish with mint.
RHUBARB UPSIDE DOWN CAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.
- Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.
- Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.
- Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.
EASY UPSIDE DOWN CAKE
Provided by Food Network
Time 55m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Drain pineapple; reserve 3/4 cup juice.
- Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice.
- Prepare cake mix according to package directions, replacing water with reserved 3/4 cup juice. Pour batter evenly over pineapple.
- Bake at 350 degrees F., 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes. Loosen edges and invert onto serving platter.
- Note: Cake can be baked in 13x9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above.
- Mini Upside Down Cakes:
- Drain 1 can (20 oz.) DOLE® Crushed Pineapple, reserve juice.
- Grease 24 muffin cups. Stir 1/3 cup melted butter with 2/3 cup packed brown sugar.
- Evenly spoon mixture into bottom of cups; spoon about 1 tablespoon crushed pineapple over sugar mixture.
- Prepare cake mix as above. Evenly pour batter into cups.
- Bake 20 to 25 minutes.
- Invert onto serving platter. Makes 24.
- Per Serving: 293 calories, 7g fat (4g sat.), 0mg cholesterol, 310mg sodium, 58g carbohydrate, 1g protein
BERRY UPSIDE-DOWN CAKE
You can use any kind of berries - fresh or frozen - for this jammy twist on the classic pineapple upside-down cake. Just note that adding all or mostly blueberries and strawberries will create a sweeter topping than mixing in more acidic blackberries and raspberries. Caramelizing the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. You want the surface to be well browned all over, with dark brown edges that yield a slight crunch. Underbaked cake will be soggy, and apt to fall apart.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
- Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
- Add fruit, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
- Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
- Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
- Bake until the surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
- Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some berries stick to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
BOOZY MINI PINEAPPLE UPSIDE CAKES
Baked in individual ramekins, our mini pineapple upside-down cakes get a boozy makeover by adding dark rum to the recipe.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 6 (6-oz) individual baking dishes (ramekins) with butter or shortening; place on cookie sheet.
- In medium bowl, beat 1/3 cup butter, the brown sugar and 3 tablespoons rum with electric mixer on medium speed until light and fluffy. Divide mixture evenly among baking dishes. Place in oven 10 minutes or until butter and sugar are melted. Place 1 pineapple slice and 1 cherry in each baking dish; set aside.
- In small bowl, with clean beaters, beat egg whites on high speed until stiff peaks form; set aside.
- In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in buttermilk, 1/4 cup rum, the vanilla and egg yolks. On low speed, beat in flour, baking powder, salt and cinnamon. Fold in one-third of the beaten egg whites, then fold in remaining whites. Spoon batter evenly over topping mixture in baking dishes.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Place small heatproof dessert plate upside down over each baking dish; turn plate and dish over. Let stand 1 minute so topping drizzles over cakes. Remove dish. Serve cakes warm.
Nutrition Facts : ServingSize 1 Serving
More about "boozy berry upside down cake recipes"
BERRY UPSIDE DOWN CAKE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
BERRY UPSIDE DOWN CAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
NEW RECIPE: ‘THE PIONEER WOMAN’ REE DRUMMOND’S BOOZY BERRY …
From cakebaking.net
FOOD NETWORK - HOW TO MAKE REE'S BOOZY BERRY UPSIDE …
From facebook.com
BOOZY BERRY UPSIDE-DOWN CAKE | RECIPE | UPSIDE DOWN CAKE, FOOD …
From pinterest.com
35 BOOZY CAKES AND BAKES | OLIVEMAGAZINE
From olivemagazine.com
BERRY UPSIDE DOWN CAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
UPSIDE-DOWN CAKE RECIPES - BBC FOOD
From bbc.co.uk
REE-FRESHED | THE PIONEER WOMAN | FOOD NETWORK
From foodnetwork.com
25 BEST BOOZY CAKES WITH WINE, GIN, AND MORE! - INSANELY GOOD …
From insanelygoodrecipes.com
BOOZY BERRIES RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BERRY UPSIDE DOWN CAKE RECIPE - 2 COOKIN MAMAS
From 2cookinmamas.com
‘THE PIONEER WOMAN’ REE DRUMMOND’S BOOZY BERRY UPSIDE-DOWN …
From closernewsweekly.com
‘THE PIONEER WOMAN’ REE DRUMMOND’S BOOZY BERRY UPSIDE-DOWN …
From cheatsheet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love