Raspberries get baked in the bottom of the pan. The raspberries make a simple, and elegant looking bundt cake. Your favorite, yellow cake mix, makes it even easier to prepare. Add a dollop of whipped cream, for the perfect dessert!
Raspberry Upside Down Bundt Cake
While shopping for groceries, I came across the cake mixes, and they were on sale. So… I grabbed a few boxes. I wanted to make a bundt cake, because bundt cakes are AWESOME! I decided to use raspberries, because I had them on hand. I used frozen raspberries, and came up with this beauty. If you like cake, and you like raspberries… then this is right up your alley! Make sure to grease, or spray your bundt pan, very well.
A nice dollop of whipped cream, sounds like a great idea!
TIP: Make sure to allow this raspberry upside down bundt cake, to cool for at least 20 minutes. (I allowed mine to cool, to the touch.) Use a plastic knife, to gently separate the cake from sides of pan. Since the “top” has raspberries, it shouldn’t stick. If you try to flip (invert) the cake while it’s too warm, you might have a torn cake. And… That would ruin your day.
Let me slice a piece for you. This piece is for you! *wink*
Raspberry Upside Down Bundt Cake
- 1 (18.25 oz.) box of yellow cake mix (Dry)
- 1 cup water
- 2 eggs
- 1/2 teaspoon vanilla
- 1/4 cup canola oil
- 3 cups frozen raspberries
- 1/2 cup sugar
Step One: Preheat the oven to 350 F degrees. Generously grease a bundt pan, with your desired method. (I sprayed mine with non-stick cooking spray.) Set aside. In a large mixing bowl, combine the dry cake mix, water, eggs, vanilla, and oil. Whisk together until all ingredients are fully incorporated.
Step Two: Grab the frozen raspberries, from the freezer, and place in a medium mixing bowl. Add the 1/2 cup sugar, stir together. Spread the raspberries evenly into the bottom of the prepared bundt pan. Scrape any remaining sugar, over the raspberries. Pour the cake batter over the raspberries. Spread out the batter evenly, in pan. Bake in preheated oven for 55 – 60 minutes. Allow to cool for at least 20 minutes in pan, before removing.
Step Three: When the raspberry upside down cake has been cooled, use a butter knife (or plastic knife) to loosen the sides and center, of the bundt cake. Place a cake platter on top of the pan. Carefully, and firmly, hold the cake plate and bundt pan together. In one quick motion, flip (invert) the bundt pan onto the plate. Slowly remove the bundt pan. Enjoy!
*Optional: Top sliced cake with whipped cream.
Note: I used a very basic bundt pan, for this recipe. I don’t recommend using any heavily detailed bundt pans.
Get in the kitchen, and bake up some memories!
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