Recipe: Double Lemon Blueberry Upside-Down Cake (tube cake using cake mix and lemon Jello)
Desserts - CakesDOUBLE LEMON BLUEBERRY UPSIDE-DOWN CAKE
1/3 cup butter or margarine
1 cup packed brown sugar
2 cups fresh or frozen blueberries
FOR THE CAKE BATTER:
1 (18.25 ounce) box lemon cake mix
1 (3 ounce) package lemon-flavored gelatin
4 eggs
3/4 cup vegetable oil
3/4 cup fat-free buttermilk
Preheat oven to 350 degrees F.
Place butter in 10-inch tube pan. Place pan in oven until butter melts. Remove pan from oven. Sprinkle brown sugar evenly over butter. Sprinkle blueberries over sugar. Coat sides with butter-flavor cooking spray. Set aside.
In large mixer bowl, combine cake mix, gelatin, eggs, oil and buttermilk. Beat on medium speed for 4 minutes. Spread batter evenly in prepared pan.
Bake for 1 hour to 1 hour 15 minutes, or until cake tester inserted in center comes out clean. If needed, cover top of cake with aluminum foil to prevent overbrowning. Cool in pan for 10 minutes. Run knife around edge and center of pan. Invert cake onto a platter or cake stand.
Makes 1 (10-inch) tube cake, 16 servings
Adapted from source: Cake Mix Magic by Jill Snider
1/3 cup butter or margarine
1 cup packed brown sugar
2 cups fresh or frozen blueberries
FOR THE CAKE BATTER:
1 (18.25 ounce) box lemon cake mix
1 (3 ounce) package lemon-flavored gelatin
4 eggs
3/4 cup vegetable oil
3/4 cup fat-free buttermilk
Preheat oven to 350 degrees F.
Place butter in 10-inch tube pan. Place pan in oven until butter melts. Remove pan from oven. Sprinkle brown sugar evenly over butter. Sprinkle blueberries over sugar. Coat sides with butter-flavor cooking spray. Set aside.
In large mixer bowl, combine cake mix, gelatin, eggs, oil and buttermilk. Beat on medium speed for 4 minutes. Spread batter evenly in prepared pan.
Bake for 1 hour to 1 hour 15 minutes, or until cake tester inserted in center comes out clean. If needed, cover top of cake with aluminum foil to prevent overbrowning. Cool in pan for 10 minutes. Run knife around edge and center of pan. Invert cake onto a platter or cake stand.
Makes 1 (10-inch) tube cake, 16 servings
Adapted from source: Cake Mix Magic by Jill Snider
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Dutch Apple Cake or Dutch Peach Cake (1949)
- Old-Fashioned Applesauce Cake with Walnuts (crock pot)
- Old Fashioned Vanilla Cake with Vanilla Browned Butter Frosting (1950's)
- Nancy's Red Velvet Cake with White Velvet Icing (Mock Whipped Cream)
- Best of Bridge Carrot Cake with Cream Cheese Icing (13x9-inch)
- Mirro Chocolate Cupcakes (from Mirro Cookbook)
- Orange Coffee Ring (Betty Baker, 1960's)
- Golf Cake
- Diabetic Cake Recipe
- Ukrainian Lavish Chocolate Meringue Cake with Whipped Cream Filling and Chocolate Icing
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute