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Raspberry Upside Down Cake

Author by on Updated on

5 from 6 votes
Just sweet enough to be good and the raspberries add a wonderful little twang that offsets the sweetness.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
A close up photo of a raspberry upside down cake on a clear platter with a slice missing.
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Recipes | Breakfast | Cakes, Rolls & Buns | Raspberry Upside Down Cake

A close up photo of a raspberry upside down cake on a clear cake stand.
I bought some raspberries for a different recipe and definitely bought too many. While I love to snack on fresh raspberries, I thought I would try a cake too. Who knew a recipe using Bisquick would be so good? I actually used my homemade master mix for this recipe.

A close up photo of a raspberry upside down cake on a clear cake stand with a slice missing.

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!

A close up photo of a slice of raspberry upside down cake on white plate served with a fork.

A close up photo of a raspberry upside down cake on a clear platter with a slice missing.

Raspberry Upside Down Cake

Just sweet enough to be good and the raspberries add a wonderful little twang that offsets the sweetness.
5 from 6 votes
Print Rate
50 mins
Author: Amanda Formaro

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 or my master 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.

Expert Tips & FAQs

You can replace the Bisquick instructions and ingredients above and use a white cake mix. Keep in mind that a cake mix makes enough for 2 of these cakes.
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Amanda Formaro

President at Amanda's Creative Studio, Inc.
Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid's crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Reader Interactions

Comments

    • Amanda Formaro says

      I 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 :)

      Reply

  3. Amanda says

    I happen to agree with you. This recipe was made for a challenge through Alicia & Annie :) You can actually make your own bisquick, which I have done before, but it does include shortening. I much prefer to just make a white cake.

    Reply

  4. Anonymous says

    The cake is so pretty! However, I consider Bisquick (with it's trans-fat, preservatives and other unhealthful chemicals) fake food–more on par with using cool-whip and blue jello.

    Reply

  9. Katrina says

    That looks really good, Amanda! Wish I still had my 10 for $10 (6 oz. pkgs.) raspberries I got a week or so ago!

    Reply

  10. Debbie says

    That cake sounds really good. That would be great to bring to one of my potlucks at work. I like that you said it was not too sweet. Sounds like it would also work with blueberries.

    Reply

  11. AmyRuth says

    This looks delish…maybe a little yummy butter too. Either way sounds like a good breakfast/coffee cake.
    Happy Baking
    AmyRuth

    Reply

  14. Cheri Sicard says

    The pineapples in pineapple upside down cake really caramelize well with the sugar, that’s what I love about that dessert. How do the raspberries do in that regard?

    Reply

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