The Miracle of Upside Down Cake

A simple, fast & delicious dessert with cheater ingredients.

I’ve got a little secret in my dessert repertoire that has saved me many times over the years.

I love fancy dessert as much as the next person but sometimes I don’t have the ingredients, time and let’s be honest here — the will — to make it happen.

Some people would say I was being lazy but then those are the kind of people I’d never invite to dinner.

This little miracle-maker of a dessert is for when someone you adore is unexpectedly dropping by and you’d love to feed them something comforting. Or for when you have someone you want to impress but it needs to be simple, fast and delicious.

Or maybe it’s a cold sort of day and your new book or Outlander is calling to you but the experience would be even better if you had a small plate with something sweet on it too?

My go-to dessert has 3 cheater shortcuts you’ll appreciate. First — gather your ingredients and be quiet about it.

A good white cake mix — not a cheap one from the Dollar Store — but Betty Crocker or Duncan Hines or whatever brand you have in your store. A package of frozen raspberries without sugar. A can of real whipped cream will do if you don’t have time — a small carton of whipping cream if you do have time to bring the beaters out.

Follow the directions on the cake box but use 3 whole eggs. Trust me on this. It makes the cake more homemade-ish and dense. And make sure to use milk instead of water in the recipe. I use canola oil or light olive oil as per the box instructions. Oh — and add a little glurk of vanilla. (What’s a glurk? A teaspoon-ish sized amount.)

Use a wooden spoon and stir the batter for 30 seconds - 1 minute until well blended. Don’t sweat about it.

Take a 9 x 13 cake pan and dump the frozen unsweetened raspberries in it. (My mom uses a big can of drained pineapple instead and it is a lovely version too.)Spread the raspberries so every bite will have raspberry goodness in it. Add about 1/2 cup of sugar and stir it around. Then pour the cake batter over top making sure no berries peek through.

Bake in the oven at 350 degrees for about 45 minutes — check with a toothpick. It will take longer than a normal cake due to the frozen fruit on the bottom.

Pro Tip: While the cake is baking, shove the cake box deep into the recycle bin. You don’t have to share all your secrets.

Let cool for about 5 minutes or so. I know you’re tempted but back off.

Cut into squares and when serving — here comes the upside-down magic — flip each piece so the fruit is on the top. Serve warm with whipped cream. People will scrape their plates clean and don’t be surprised if they ask for seconds.

Just make sure you set one nice-sized wedge aside for your breakfast.

P.S. Delicious hot or cold — and can even be eaten in the tub.

Thanks for reading! I have loads of food essays (delicious recipes too) and thoughtful and quirky simpler living essays waiting for you. (Well over 100 of them!) And this story caught the attention of NBC News in New York!