Raspberry Upside-Down Cake

Name: Raspberry Upside-Down Cake
Yield: 4 servings
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

Vegetarian Dairy

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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 ⓘ

Instructions

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

Nutrition & Diet Analysis (per serving)

575 kcal 29% DV

Protein Fat Carbs

Macronutrients

Protein 23.1g 46% DV

Total Fat 38g 49% DV

Carbs 37.1g 13% DV

Fiber 4.4g 16% DV

Sugar 6.9g 14% DV

Electrolytes

Sodium 421.5mg 18% DV

Potassium 486mg 10% DV

Cholesterol 28.3mg 9% DV

Vitamins & Minerals

Vitamin A 103.8mcg 12% DV

Vitamin C 22.3mg 25% DV

Vitamin D 0.4mcg 2% DV

Calcium 60.3mg 5% DV

Iron 1.1mg 6% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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