Raspberry White Chocolate Upside Down Cake Recipes

RASPBERRY-WHITE CHOCOLATE UPSIDE-DOWN CAKE

Raspberry-White Chocolate Upside-Down Cake image

I love coming up with variations on a recipe. I had the idea for this cake on the spur of the moment. It's easy to make; basically doctoring up a cake mix.

Provided by Jessica Rupe

Categories Everyday Cooking Special Collection Recipes New

Time 1h30m

Yield 16

Number Of Ingredients 9

Ingredients

nonstick cooking spray
2 (6 ounce) containers fresh raspberries
1 (3 ounce) package raspberry-flavored gelatin mix
2 tablespoons white sugar
1 (15.25 ounce) package white cake mix (such as Duncan Hines®)
3 large eggs
1 cup milk
⅓ cup white chocolate chips
4 tablespoons unsalted butter

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch aluminum foil cake pan with nonstick spray.
Crush raspberries in a medium bowl. Sprinkle with dry gelatin and add sugar; mix well. Pour into the prepared pan.
Dump cake mix into a large mixing bowl. Stir in eggs.
Heat milk, chocolate chips, and butter in a small saucepan until butter and chips are melted and milk is steaming hot, 3 to 5 minutes.
Add hot milk mixture to the cake mix and beat until smooth. Pour batter over raspberries.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean with just a few crumbs attached, about 40 minutes.
Place on a wire rack and let cool completely, about 30 minutes. Invert carefully onto a serving plate.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 32.5 g, Cholesterol 44.5 mg, Fat 8.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 222.1 mg, Sugar 24.7 g

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