I bought some raspberries for a different recipe and definitely over-bought. So I needed something else to use them up in. I found a fabulous Raspberry Upside Down Cake on the Alicia’s Recipes website using Bisquick! What could be easier :)
MY NOTES: Very easy to assemble. I’ve made pineapple upside down cake many times and definitely took longer to put the raspberries on that it does to put pineapple on, but the presentation alone was worth it. What I found refreshing about making this out of Bisquick instead of a standard cake recipe was that it wasn’t overly sweet. Just sweet enough to be good and the raspberries add a wonderful little twang that offsets the sweetness. Yum! This is actually a great breakfast cake in my opinion. The recipe suggests serving warm with whip cream (maybe ice cream too), but I had a piece of this cake this morning after being in the refrigerator all night and it was wonderful chilled!
Ingredients
- 1/4 cup margarine or butter
- 1/4 cup sugar
- 1 1/2 cups raspberries
- 2 tablespoons sliced almonds I measured these out and forgot to put them on!
- 1 1/2 cups Bisquick Original baking mix
- 1/2 cup sugar
- 1/2 cup milk or water
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 egg
- Sweetened whipped cream or ice cream if desired
Instructions
- Heat oven to 350 F. Heat margarine in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
- Beat remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream.
- High Altitude (3500-6500 ft): Not recommended for use.
Amanda Formaro
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Pam says
June 29, 2013 at 5:47 amI’m wondering if this would work as well with frozen berries instead of fresh. If so, should they be thawed first?
Amanda Formaro says
June 29, 2013 at 9:12 amHi Pam! If you using frozen, do not thaw them first. Just use them in the recipe as if they were fresh. They will cook just fine :)
Nora Terwilliger says
January 30, 2014 at 10:56 pmcould I use gluten free bisquick for this cake ?
Amanda Formaro says
February 3, 2014 at 7:15 amHi Nora. I am not familiar with using gluten free products, so I wouldn’t be able to give you solid advice on that. Let me know how it goes if you try it!
Rose says
March 24, 2013 at 2:11 pmI made this cake with blueberries, it was awesome. Can’t wait to try it with strawberries or peaches.
Amanda Formaro says
March 26, 2013 at 6:29 amOh that sounds wonderful!
Terry says
February 25, 2013 at 5:12 pmThis sounds yummy. Do you think it would work with most fruits?? How about strawberries and rhubarb??? Thanks!!
Amanda Formaro says
March 9, 2013 at 10:01 amI would think that fruits that would work well with this recipe would include any type of berry, stone fruit or tropical fruit. I’ve never made one with rhubarb, but if rhubarb has been used in upside down cakes, I can’t see why it wouldn’t work with this one :)