2tablespoonssliced almondsI measured these out and forgot to put them on!
1 1/2cupsBisquick Original baking mix or my master mix
1/2cupmilk or water
Sweetened whipped cream or ice creamif desired
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.
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.
This recipe for Raspberry Upside Down Cake was printed from AmandasCookin.com - https://amandascookin.com/cooking-with-alicia-annie-raspberry/ and can only be printed for education or personal use.