Upside Down Berry Cornmeal Cake Recipes

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UPSIDE-DOWN BERRY CAKE



Upside-Down Berry Cake image

This cake is good warm or cold and served with whipped topping or ice cream. It's very moist with loads of flavor and can be whipped up in just minutes. Enjoy! -Candy Scholl, West Sunbury, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 11

1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries, halved
1 cup sliced fresh strawberries
1/4 cup sugar
1 package (3 ounces) raspberry gelatin
1 package yellow cake mix (regular size)
2 large eggs
1-1/4 cups water
2 tablespoons canola oil
1-1/2 cups miniature marshmallows

Steps:

  • In a well-greased 13x9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers.

Nutrition Facts : Calories 276 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 249mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY CORNMEAL UPSIDE-DOWN CAKE



Blueberry Cornmeal Upside-Down Cake image

This blueberry cornmeal upside-down cake is a perfect treat for those summery days when you have just a bit of a sweet tooth--or spring, fall, or winter! Basically a perfect treat for whenever. Top with vanilla whipped cream.

Provided by Vista Verde Ranch

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h35m

Yield 16

Number Of Ingredients 12

3 cups all-purpose flour
1 ½ cups cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 pound unsalted butter, softened
3 cups white sugar
8 eggs, at room temperature
1 ½ cups sour cream
1 tablespoon vanilla extract
½ cup unsalted butter, divided
1 cup brown sugar, divided
6 cups fresh blueberries, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.
  • Cream together butter and sugar with an electric mixer until smooth. Beat in eggs one at a time, scraping down the bowl after each addition. Add sour cream and vanilla; combine until smooth. Add flour mixture and mix until incorporated. Set aside.
  • Divide butter between two 9-inch cast iron pans; melt over medium-low heat, about 1 minute. Add 1/2 of the brown sugar to each pan; cook until butter and sugar begin to bubble, 2 to 3 minutes. Divide blueberries between the two pans and remove from stove top.
  • Divide cornmeal batter between the pans; place each on a sheet pan.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
  • Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.

Nutrition Facts : Calories 696.2 calories, Carbohydrate 88.4 g, Cholesterol 167.6 mg, Fat 36.1 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 21.8 g, Sodium 260.3 mg, Sugar 56.9 g

BERRY BEST UPSIDE-DOWN CAKE



Berry Best Upside-Down Cake image

Turn the flavor upside-down and use berries instead of pineapple in a classic dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 9

Number Of Ingredients 10

1/3 cup butter or margarine
1/2 cup sugar
1 bag (12 oz) frozen mixed berries (blackberries, strawberries, blueberries and raspberries), thawed, drained
1 1/3 cups Gold Medal™ all-purpose flour
1 cup sugar
2/3 cup milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg

Steps:

  • Heat oven to 350°F. In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
  • Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.

Nutrition Facts : Calories 300, Carbohydrate 54 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 39 g, TransFat 0 g

UPSIDE-DOWN BERRY CORNMEAL CAKE



Upside-Down Berry Cornmeal Cake image

This sounds delicious! haven't made it yet, will after berry picking this summer! from BHG Aug 2007

Provided by MA HIKER

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

2 cups berries (blueberries, raspberries and or or black raspberries)
1 1/3 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon basil, finely snipped
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, lightly beaten (or 1/2 cup egg substitute)
1/2 cup sugar
2/3 cup milk
1/3 cup canola oil

Steps:

  • Preheat oven to 350 degrees F.
  • Grease 8-inch round cake pan, line bottom with parchment paper, grease.
  • Arrange 1 1/2 cups berries in bottom of pan; set aside.
  • In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside.
  • In another bowl, whisk together eggs, sugar, milk and oil.
  • Add milk mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
  • Bake 40 to 45 minutes or until pick inserted near center comes out clean.
  • Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.

Nutrition Facts : Calories 210.8, Fat 9.2, SaturatedFat 1.3, Cholesterol 39.5, Sodium 155.5, Carbohydrate 28.5, Fiber 0.9, Sugar 10.1, Protein 4

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