Berry Upside Down Cake

This berry upside down cake brings together jammy mixed berries and a tender yellow cake in a dessert that always turns heads. With just a few simple steps, you can serve a bakery-worthy treat at your next garden party or family dinner. The best part is that it is as easy to make as it is beautiful, especially with the help of a trusty boxed cake mix.

The first time I made this, I could not believe something so impressive took so little effort. My kids are now convinced special occasions are not complete without this cake on the table.

Ingredients

• Fresh or frozen blueberries: provide juicy bursts throughout every bite look for berries that are plump and deep in color

• Fresh or frozen blackberries: add a tart and earthy note choose berries without too many soft spots for best flavor

• Fresh sliced strawberries: bring sweetness and color use ripe berries with vibrant red coloring and firm texture

• Granulated sugar: helps create a glossy berry topping you want fine regular sugar for best melting

• Raspberry gelatin: intensifies the berry flavor and gives a jammy texture to the topping use a trusted brand for best results

• Yellow cake mix: is the shortcut that keeps things simple select a high quality mix for the lightest crumb

• Water: helps keep the cake batter moist clean fresh tap water works best

• Vegetable oil: keeps the cake tender and adds moisture neutral oils like canola or sunflower work well

• Large eggs: provide structure and richness use the freshest eggs available

• Plain Greek yogurt: gives the cake extra moisture and a slight tang opt for full fat yogurt if possible for the most tender crumb

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350 degrees. Generously grease a 9 by 13 inch baking pan or a 12 inch cast iron skillet to prevent sticking. Even coverage is key to getting the cake out in one piece.

Layer the Berries:

Scatter the blueberries blackberries and sliced strawberries evenly into the bottom of your prepared pan. Sprinkle the sugar evenly over the berries then dust the entire surface with the raspberry gelatin powder. This layer will melt and bubble as it bakes forming that glossy upside down topping.

Mix the Batter:

In a large bowl combine the yellow cake mix water vegetable oil eggs and Greek yogurt. Blend with an electric mixer on low speed for about 30 seconds just until combined. Increase speed to medium high and mix for two additional minutes scraping down the bowl as needed. The batter should be smooth and thick.

Assemble the Cake:

Pour the cake batter gently and evenly over the berry layer. Use a spatula to smooth the top. Lightly tap the pan a few times on the counter to release any trapped air and help the batter settle.

Bake and Unmold:

Bake in the preheated oven for 35 to 42 minutes depending on whether you used fresh or frozen berries. Your cake is ready when a toothpick inserted in the center comes out clean. Let it rest for five minutes then run a thin knife around the edges to loosen. Place a serving platter over the pan and invert the cake while it is still warm. The berries should now be on top in a beautiful glossy layer.

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I especially love the hit of raspberry in this cake thanks to the gelatin powder. It reminds me of summers spent picking raspberries with my grandmother who always insisted we save a handful for a sweet treat like this at the end.

Storage Tips

Let the cake cool completely before covering with foil or plastic wrap. Store at room temperature for up to two days. If you want to keep it longer refrigerate it for up to a week. You can also freeze individual slices tightly wrapped for a couple of months and thaw overnight in the fridge when ready to eat.

Ingredient Substitutions

Feel free to swap in other berries like raspberries or even cherries for a slightly different flavor profile. If you are out of Greek yogurt use sour cream for a similar texture. Lemon cake mix is also a fun twist if you want a citrusy flavor base.

Serving Suggestions

This cake shines with a simple dollop of whipped cream or soft vanilla ice cream. For a brunch treat serve slightly warm with a drizzle of sweetened yogurt. Adding a few extra fresh berries on top never hurts and always brings a bit of extra elegance.

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A Little History

Upside down cakes date back to the days before ovens when desserts were cooked in cast iron skillets over fire. The classic pineapple version is most famous but berry variations have long been popular for their colorful topping and fruity flavor.

Commonly Asked Questions

→ Can I use frozen berries instead of fresh?

Yes, both fresh and frozen berries work well. Frozen berries may require a slightly longer baking time, so keep an eye on doneness by inserting a toothpick into the center.

→ How can I prevent the cake from sticking to the pan?

Generously grease your baking pan or skillet. Also, run a knife around the cake’s edge before inverting to loosen any areas that may have stuck.

→ Can I substitute the Greek yogurt?

Plain regular yogurt or sour cream can be used instead of Greek yogurt, offering similar moisture and texture to the cake.

→ What’s the best way to serve this dessert?

Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy, refreshing touch.

→ How do I know when the cake is done baking?

The cake is ready when a toothpick or skewer inserted into the center comes out clean without wet batter attached.