  |
Apple Raspberry
Upside-Down
Cake
Serves 8
| INGREDIENTS: | |
| 1 | cup fresh raspberries or frozen, thawed |
| 1 | container (21 ounces) apple pie filling, Comstock® |
| 1 | box (18.25 ounces) classic yellow cake mix, Duncan Hines® |
| 1 1/3 | cup water |
| 1/3 | cup vegetable oil, Wesson® |
| 3 | large eggs |
| 1 1/2 | teaspoons pure vanilla extract, Schilling® |
| 1/2 | teaspoon ground ginger, Schilling® |
Prep time: 8 minutes
Baking time: 50 minutes
Cooling time: 15 minutes
PREPARATION:
- Preheat oven to 325 degrees F.
- Butter 9-inch square baking dish or pan.
- Toss raspberries with apple pie filling in medium bowl to coat.
- Set aside.
- Combine cake mix, water, oil, eggs, vanilla and ginger in large bowl.
- Beat on medium speed until well blended, about 2 minutes.
- Pour half of batter into prepared baking dish.
- Scatter fruit mixture over batter in dish.
- Pour remaining batter atop fruit.
- Bake 50 minutes or until golden brown.
- Cool 15 minutes.
- Run knife around edges of dish to loosen cake.
- Invert cake onto serving platter.
- Scrape off any fruit from dish and spread atop cake.
