Raspberry Upside-Down Cake

FOODISTA
12Ingredients
30Minutes
390Calories

Ingredients

US|METRIC
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 cup raspberries
  • 2 tablespoons sliced almonds
  • 1 1/2 cups Bisquick Baking Mix
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • sweetened whipped cream (or ice cream)
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    Directions

    1. Heat oven to 350 degrees. Heat butter in a round, 9x1 1/2 inch pan in oven until butter is melted. Remove pan from oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with nuts.
    2. Beat remaining ingredients in medium size bowl on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries.
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    NutritionView More

    390Calories
    Sodium5% DV120mg
    Fat34% DV22g
    Protein8% DV4g
    Carbs15% DV45g
    Fiber12% DV3g
    Calories390Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat9g45%
    Trans Fat0g
    Cholesterol85mg28%
    Sodium120mg5%
    Potassium170mg5%
    Protein4g8%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber3g12%
    Sugars41g82%
    Vitamin A10%
    Vitamin C20%
    Calcium8%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.