Upside-Down Berry Cake

I love berries! Raspberries, blackberries, blueberries, strawberries! This cake tastes 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.

1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 cup sliced fresh strawberries
3/4 cup sugar
1 package (3 ounces) raspberry gelatin
1-1/2 cups miniature marshmallows
1 package (18-1/4 ounces) yellow cake mix
2 eggs
1-1/4 cups water
2 tablespoons canola oil

Layer the walnuts and berries in a greased 13-inch x 9-inch baking dish. Sprinkle with sugar, gelatin and marshmallows. 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. Pour over top of berries and walnuts.

Bake at 350 degrees  F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Cut and serve. Refrigerate leftovers. This recipe makes 15 servings.

Eleisia Whitney
Independent Watkins Manager

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