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Blueberry-Grapefruit Upside-Down Cakes
Blueberry-Grapefruit Upside-Down Cakes
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Try our Blueberry Grapefruit Upside Down Cakes - a delightful twist with Betty Crocker™ cake mix for a zesty burst of flavor!
Ingredients:
  • 3 tablespoons butter (do not use spread or tub products), cut into 24 small pieces
  • 3/4 cup packed brown sugar
  • 2 cups frozen blueberries, thawed, drained
  • Juice and grated peel of 1 medium grapefruit
  • 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • Vegetable oil and eggs called for on cake mix box
  • 1 cup Cool Whip frozen whipped topping, thawed
  • 1 tablespoon ground cinnamon
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Place a small piece of butter in each of 24 ungreased muffin cups and melt in the oven. Sprinkle brown sugar evenly over the melted butter and arrange blueberries on top.
  • Combine grapefruit juice with water until you have 1 cup in total. Prepare cake mix according to package instructions, using oil and eggs, but replace the water with the grapefruit juice mixture and add grapefruit peel. Pour batter over blueberries in muffin cups, filling them three-fourths full.
  • Bake for 17 to 22 minutes (20 to 25 minutes for dark or nonstick pan) until a toothpick inserted in the center comes out clean. Quickly loosen the cakes by running a small knife or metal spatula around the sides.
  • After resting on a cooling rack for 15 minutes, gently loosen the sides of the cakes with a knife. Then, invert a heatproof serving plate over the pan, flip it, and wait 5 minutes for the topping to cascade over the cakes before removing the pan. Let the cakes cool for another 30 minutes.
  • Enjoy the cakes either warm or cool, topped with a dollop of whipped cream and a sprinkle of cinnamon. Remember to store them covered in the refrigerator.

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