Berry Upside Down Cake
This Berry Upside Down Cake highlights the bright, sweet-tart flavor of fresh raspberries, blueberries, and blackberries, with a hidden cinnamon crumb swirl baked right into the center.
Servings 10 slices
Ingredients
- 2 cups mixed berries raspberries, blueberries, & blackberries
- 1 package Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
- 1 egg
- ½ cup Greek yogurt
- ½ cup water
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F. Spray a round 9-inch pan with non-stick spray.
- Arrange mixed berries in an even layer in the bottom of the prepared pan. Sprinkle evenly with half of the cinnamon topping packet.2 cups mixed berries
- Place full pouch Krusteaz Cinnamon Crumb Cake Mix, egg, Greek yogurt, water, and lemon zest in medium bowl. Stir until moistened. Spoon half the batter evenly over the berries. Sprinkle remaining cinnamon topping over batter. Drop remaining batter in small spoonfuls over topping layer and spread to pan edge.1 package Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix, 1 egg, ½ cup Greek yogurt, ½ cup water, 1 teaspoon lemon zest
- Bake 45-55 minutes or until toothpick inserted into center comes out clean. Let cake cool 20-25 minutes before carefully inverting the cake.
Notes
Inspired by Mixed Berry Upside Down Chocolate Cake (Gluten-Free) from She Likes Food
