Raspberry Upside-Down Cake Recipe

Name: Raspberry Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (18 ounce) package white cake mix; 3 egg whites (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 cup water (or as called for by your cake mix); 3 cups fresh raspberries; 1 cup sugar; 1 1/3 cups whipping cream; Garnish; fresh raspberry; whipped cream

Servings: persons

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 cup water (or as called for by your cake mix)
3 cups fresh raspberries
1 cup sugar
1 1/3 cups whipping cream
Garnish
fresh raspberry
whipped cream

1
Grease and flour two 9-inch round cake pans.
2
Prepare the cake mix according to the package directions.
3
Evenly divide the batter between the two cake pans.
4
Sprinkle the berries evenly over the batter.
5
Sprinkle the sugar over the berries.
6
Pour the whipping cream on top.
7
Bake at 350F for 1 hour.
8
Immediately after taking out of the oven, invert onto serving platters.
9
Garnish with berries and whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 ounce) package white cake mix, 3 egg whites (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 cup water (or as called for by your cake mix), and more.

Yes, Raspberry Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Upside-Down Cake

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