Raspberry upside down cake is perfectly sweet with a touch of tartness from the berries. This easy upside down cake uses fresh or frozen raspberries and a box of cake mix!
Why this recipe works
Raspberry upside down cake makes a beautifully vibrant presentation – and it tastes just as good as it looks. The raspberries add a wonderful dose of twang and against the brown sugar topping. Plus, it comes together easily with a cake mix and either fresh or frozen raspberries.
The best part about an upside down cake is the caramelized fruit topping, whether it’s pineapple, blueberry, or raspberry this classic cake can turn just about any fruit into the star ingredient.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – You can use yellow, white, French vanilla, and even lemon cake mix for this recipe. Prepare the cake mix according to package instructions (which means you will also need the ingredients listed on the back of the box).
RASPBERRIES – Fresh or frozen will work for this recipe.
How to Make Raspberry Upside Down Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F. Place a 13×9 baking dish onto a cookie sheet.
- Prepare the batter for the cake mix according to the box directions. Set aside.
- Cut up butter and place it in the baking dish. Place baking dish in preheated oven for 3-4 minutes, or until butter has melted. Remove from oven.
- Sprinkle melted butter with brown sugar and use a fork to evenly distribute. Pour raspberries on top of brown sugar and spread around in an even layer.
- Pour prepared cake batter over the raspberries.
- Bake in 350°F oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then turn out on to large flat plate or cutting board.
Frequently Asked Questions & Expert Tips
Store the fully cooled cake in an air-tight container kept at room temperature for up to 2 days or in the refrigerator for up to 5. Do not cover the cake until it reaches room temperature, otherwise, the cake will sweat and become soggy.
Yes, you can freeze the baked and fully cooled cake for up to 2 months. Wrap the cake well in plastic wrap followed by a layer of aluminum foil.
Yes, you can prepare, bake, and store the cake at room temperature (covered) a day in advance. When preparing ahead, I like to cut the cake into slices and pop them into an air-tight container or cake carrier.
Serving Suggestions
Serve warm with a garnish of whipped cream or a side of vanilla ice cream. However, raspberry upside down cake is equally as good chilled. It also makes a delicious breakfast cake. Enjoy!
More Upside Down Cake Recipes
- Peach Upside Down Cake
- Blueberry Upside Down Cake
- Pineapple Upside Down Bundt Cake
- Mini Pineapple Upside Down Cakes
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Raspberry Upside Down Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 15.25 ounce vanilla cake mix prepared
- ½ cup unsalted butter
- 1 ¾ cups light brown sugar packed
- 1 ½ pints raspberries 3 cups
Things You’ll Need
Before You Begin
- Fresh or frozen raspberries will work for this recipe.
- You can use yellow, white, French vanilla, and even lemon cake mix for this recipe. Prepare the cake mix according to package instructions (which means you will also need the ingredients listed on the back of the box).
- Optionally add sliced almonds over top of the raspberries before baking for a bit of crunch and texture.
Instructions
- Preheat oven to 350 F. Place a 13×9 baking dish onto a cookie sheet.
- Prepare the batter for the cake mix according to the box directions. Set aside.
- Cut up butter and place it in the baking dish. Place baking dish in preheated oven for 3-4 minutes, or until butter has melted. Remove from oven.
- Sprinkle the brown sugar over the melted butter and use a fork to evenly distribute. Pour raspberries on top of brown sugar and spread around in an even layer.
- Pour prepared cake batter over the raspberries.
- Bake in 350°F oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then turn out on to large flat plate or cutting board.
Expert Tips & FAQs
- Store the fully cooled cake in an air-tight container kept at room temperature for up to 2 days or in the refrigerator for up to 5. Do not cover the cake until it reaches room temperature, otherwise, the cake will sweat and become soggy.
- To Make Ahead – prepare, bake, and store the cake at room temperature (covered) a day in advance.
- To Freeze – you can freeze the baked and fully cooled cake for up to 2 months. Wrap the cake well in plastic wrap followed by a layer of aluminum foil.
Nutrition
This post originally appeared here on November 1, 2008 and has since been updated with new photos and expert tips.
Amanda Davis
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Marie says
Just made this fresh sliced Bosc sliced pairs, chopped candy ginger and morello cherries. Absolutely delicious. Will be trying out different variations with this mix.
Shawn says
So…I made this 50/50 raspberries and strawberries, white sugar and brown sugar no almonds and Krusteaz Belgian Waffle Mix. It cooked through quicker than expected. It tasted great! By the third piece I put on real maple syrup. I had no whipped Cream and forgot using ice cream; I’ll have that on the fourth piece. A great way to use up those excess raspberries and strawberries!
Shawn
Amanda Formaro says
Awesome, sounds like a winner!
Therese says
I’m using frozen raspberries, I’m sure it will be delicious. I’m wondering why I need to beat the batter for 4 minutes? Also it seems s thin and comes to about 3 cups. Keeps making me wonder if I missed a half cup of bisquick.
Pam says
I’m wondering if this would work as well with frozen berries instead of fresh. If so, should they be thawed first?
Amanda Formaro says
Hi 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
could I use gluten free bisquick for this cake ?
Amanda Formaro says
Hi 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
I made this cake with blueberries, it was awesome. Can’t wait to try it with strawberries or peaches.
Amanda Formaro says
Oh that sounds wonderful!
Terry says
This sounds yummy. Do you think it would work with most fruits?? How about strawberries and rhubarb??? Thanks!!
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 :)
Amanda says
Mmm, this looks amazing and so very moist. I'll have to try this sometime soon.
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.
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.
Ingrid says
This is something my Mom would LOVE. She's a fiend for raspberry filled desserts.
~ingrid
Jude says
Looks very easy for sure.. Thanks for the Bisquick idea!
Aggie says
Oh, I love rasberries! This looks delicious!
Karly says
Raspberries are my favorite! I’ll definitely be trying this!
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!
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.
AmyRuth says
This looks delish…maybe a little yummy butter too. Either way sounds like a good breakfast/coffee cake.
Happy Baking
AmyRuth
Bunny says
Amanda this is soooo pretty! I love this…another way to make upside down cake!
Ali says
Yum! I love the combo of raspberry and almonds!
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?
Lisa says
This looks awesome. I’m sure it owuld be good with ice cream too!