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Raspberry-Mango Upside-Down Cake
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Prep Time:
20 minutes
Total Time:
1 hour 40 minutes
Indulge in a tantalizing almond-vanilla cake with a delightful surprise of fresh raspberries and mangoes baked right in.
Ingredients:
  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 2 tablespoons whipping cream
  • 1 1/2 cups fresh raspberries
  • 1 1/2 cups (from 1-lb 4-oz jar) chopped mango (reserve 1/2 cup juice)
  • 1/2 cup sliced or slivered almonds
  • 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon almond extract
  • 3 eggs
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). In a 1-quart saucepan over medium heat, melt butter while stirring occasionally. Add sugar and whipping cream, bring to a boil and let it bubble for 30 seconds. Pour this delicious caramel into a 13x9-inch rectangular pan. Evenly cover the caramel with raspberries, mango, and almonds.
  • Combine cake mix, 1/2 cup mango juice, water, oil, almond extract, and eggs in a large bowl. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Pour batter over fruits and almonds.
  • Bake for 41-48 minutes or until a toothpick inserted in the center comes out clean. Run a knife around the sides of the pan to loosen the cake. Invert the pan onto a heatproof serving plate and let it sit for 1 minute to allow the topping to drizzle over the cake. Allow the cake to cool for at least 30 minutes before serving warm or chilled. Store covered in the refrigerator.

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