Berry Upside Down Cake

This fresh, delicious, homemade berry upside down cake is the perfect dessert to make anytime you have an abundance of fresh fruit.

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Simple, moist and tasty, this easy, homemade berry upside down cake is a quick, old fashioned dessert that you can make from scratch for your family. Juicy, fresh mixed berries are layered with a deliciously moist cake for a classic recipe that will have your guests declaring it the best with its award-winning, gourmet flavor. 

Upside down cakes are so much fun to make and look amazing when they are finished. Check out our other varieties of this popular dessert. Try our pineapple upside down cake, upside down apple cake, banana upside down cake and rhubarb upside down cake. For an adorable mini version, check out our pineapple upside down mini cakes.

BERRY UPSIDE DOWN CAKE INGREDIENTS

You will need:

• 2 tablespoons butter PLUS ¼ cup butter
• ⅓ cup firmly packed light brown sugar
• 2 cups fresh raspberries
• 1 cup blackberries
• 1⅓ cups all-purpose flour
• 2 teaspoons baking powder
• ⅔ cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel
• ⅔ cup milk

SUBSTITUTIONS AND ADDITIONS

TOPPINGS: Fresh whipped cream would be delicious. You could also sprinkle coconut on your berry upside down cake as well.

FRUIT: This traditional dessert can also be made with a huge variety of fresh fruit: rhubarb, pear, cranberry, strawberry, blueberry, mango, plum, pumpkin, banana, peach, apple or apricot.

HOW TO MAKE THIS BERRY UPSIDE DOWN CAKE RECIPE

STEP ONE: Coat a 9-inch round cake pan with non-stick cooking spray.

PRO TIP: You can also use parchment paper to help prevent the cake from sticking when it comes time to flip it over. You can buy pre-cut parchment paper rounds to make lining the pan even easier.

PRO TIP: You could also bake your cake in a cast iron skillet or a bundt cake pan. 

STEP TWO: Combine 2 tablespoons of melted butter with brown sugar in a small mixing bowl. Pour butter mixture over the bottom of the prepared pan and pat into an even layer.

PRO TIP: You can add ½ teaspoon ground cinnamon to the butter/brown sugar mixture for some added flavor. 

STEP THREE: Evenly top with berries and set it aside.

STEP FOUR: Combine flour with baking powder in a medium bowl and set aside.

STEP FIVE: Beat sugar with the remaining butter in a large bowl with an electric mixer at medium speed until creamy. Beat in egg, vanilla extract, and lemon peel. Alternately beat in flour mixture and milk until blended. Pour cake batter over top of the berries.

PRO TIP: Don’t over-mix the batter or your cake will be tough and rubbery.

STEP SIX: Bake cake for 40 to 45 minutes at 350°F in a preheated oven until a toothpick inserted in the center of the cake comes out clean.

STEP SEVEN: Cool 5 minutes on a wire rack; invert onto a serving plate. Serve warm or at room temperature and dust with confectioners’ sugar if desired.

HOW TO SERVE

This Southern, traditional favorite upside-down cake recipe can be served in a variety of ways. It’s divine by itself, but there are lots of tasty topping ideas as well. Fresh whipped cream with a bit of mint is a great idea along with a scoop of vanilla ice cream. Chocolate sauce or caramel drizzle would also be delicious. You could also sprinkle the cake with coconut and a bit of powdered sugar before serving. 

Add a refreshing iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea or an iced caramel macchiato on the side.

STORAGE

IN THE FRIDGE: Berry upside down cake can be stored in an airtight container in the refrigerator for up to three days. You can eat it cold, but we recommend microwaving it for 30 seconds before serving.

IN THE FREEZER: To freeze this cake for up to three months, you should wrap each piece in plastic wrap or foil and then place them into an airtight container. Thaw overnight in the fridge, before warming in the microwave.

This delicious recipe is filled with fresh berries and a moist cake that will have everyone raving. The presentation is so elegant and beautiful looking that you could easily make this dessert for a celebration.

FAQ

MORE RECIPES YOU’LL LOVE

• Pineapple Upside Down Cake
• Pineapple Upside Down Cupcakes
• Oreo Pie
• Lemon Lush

Berry Upside Down Cake

4.75 from 4 votes

This fresh, delicious, homemade berry upside down cake is the perfect dessert to make anytime you have an abundance of fresh fruit.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 10

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Ingredients

  

1x2x3x

• 2 tablespoons PLUS ¼ cup butter
• 1/3 cup firmly packed light brown sugar
• 2 cups fresh raspberries
• 1 cup blackberries
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel
• 2/3 cup milk

Instructions

 

• Preheat oven to 350°F. Coat 9-inch round cake pan with non-stick cooking spray. Melt 2 tablespoons butter and combine with brown sugar in small bowl.
• Crumble mixture over bottom of prepared pan and pat into an even layer. Evenly top with berries; set aside.
• Combine flour with baking powder in medium bowl; set aside. Beat sugar with remaining butter in large bowl with electric mixer until creamy. Beat in egg, vanilla extract, and lemon peel. Alternately beat in flour mixture and milk until blended. Pour over berries.
• Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; invert onto serving plate. Serve warm or at room temperature and dust with confectioners’ sugar if desired.

Video

Notes

TIP: You can also use parchment paper to help prevent the cake from sticking when it comes time to flip it over. You can buy pre-cut parchment paper rounds to make lining the pan even easier.

TIP: You could also bake your cake in a cast iron skillet or a bundt cake pan. 

TIP: You can add ½ teaspoon ground cinnamon to the butter/brown sugar mixture for some added flavor.

TIP: Don’t over-mix the batter or your cake will be tough and rubbery.

 

Nutrition

Calories: 199kcal | Carbohydrates: 39g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 45mg | Potassium: 214mg | Fiber: 3g | Sugar: 23g | Vitamin A: 195IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 1mg

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