With Fall just around the corner, now is the time to quickly get in those last minute desserts that utilize the fruits of the summer. A great one to do just that is this sweet Upside Down Berry Cake from Taste of Home. My mother made it as dessert after a ham dinner last week and it was the perfect finish to the meal. Light but full of flavor, this dessert tastes fabulous served with ice cream or with a dollop of whipped cream.
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries, halved
1 cup sliced fresh strawberries
3/4 cup sugar
1 package (3 ounces) raspberry or strawberry gelatin
1-1/2 cups miniature marshmallows
1 package (18-1/4 ounces) yellow cake mix
1-1/4 cups water
2 tablespoons canola oil
Grease a 13-in. x 9-in. baking dish and add walnuts and berries.
Sprinkle with sugar and gelatin.
Combine cake mix, eggs, water and oil in separate bowl. Beat on low for 30 seconds then beat on medium for 2 minutes. Pour over top of berry mixture.
Bake at 350° for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes. Invert onto serving platter. Serve with whipped cream or ice cream if desired. Refrigerate any leftovers.
Yield: 15 servings.
Nutrition Facts: 1 piece equals 276 calories, 7 g fat (2 g saturated fat), 28 mg cholesterol, 249 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.
This recipe is slightly adapted and comes from the May 2010 issue of Taste of Home.