Berries are back to being reasonably priced in the grocery stores, and it means I’m stocking up every single time I’m food shopping. I can never get enough of berries, and they’re one of my favorite ingredients to bake with – that’s why probably why I have a TON of berry recipes.
The sweet, tart flavor of berries – particularly blackberries and raspberries – can brighten up any dish, and I knew they would really shine in an upside down cake. My friend Isadora from She Likes Food made a beautiful mixed berry upside down chocolate cake (hers is also gluten-free!) and I couldn’t get it out of my head! I took inspiration from her delicious-sounding cake to create my own berry upside down cake.
Prep time: 15 minutes
Total time: 1 hour
Servings: 10 slices
2 cups mixed berries (raspberries, blueberries, & blackberries)
1 package Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
1/2 cup Greek yogurt
1/2 cup water
1 teaspoon lemon zest
Preheat oven to 350°F. Spray one round (or spring-form) 9-inch pan with non-stick spray.
Arrange mixed berries in an even layer in the bottom of the prepared pan. Sprinkle evenly with half of the cinnamon-topping packet.
In a large bowl, combine cake mix, egg, Greek yogurt, water, and lemon zest. Stir until combined. Spoon half the batter evenly over berries. Sprinkle remaining cinnamon topping over batter. Drop remaining batter in small spoonfuls over topping layer and spread to pan edge.
Bake 45-55 minutes or until toothpick inserted into center comes out clean. Let cake cool 20-25 minutes before carefully inverting the cake and cooling completely.
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