Bumbleberry Lemon Upside-Down Cake
- 1/3 cup butter
- 1 cup packed brown sugar
- 1 1/2 cups fresh raspberries
- 1 1/2 cups fresh blueberries
- 1 cup fresh strawberries (cut them into pieces about the same size as the other berries)
- 1 (18 1/4 ounce) package lemon cake mix
- 1 1/3 cups water
- 1/3 cup vegetable oil
- 3 large eggs
- Cool Whip (optional)
- Preheat oven to 350*F. In a 13-by 9-inch pan, melt butter. Sprinkle brown sugar evenly on top. Scatter fruit over sugar.
- Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 second). Beat at medium speed for 2 minutes. Pour batter evenly over fruit. Bake 45 to 50 minutes or until a toothpick inserted in center of cake comes out clean. Let stand 5 minutes, then turn upside down onto a large platter or a cookie sheet. Serve warm with a generous dollop of Cool Whip, if desired.
butter, brown sugar, fresh raspberries, fresh blueberries, fresh strawberries, lemon cake, water, vegetable oil, eggs
Taken from www.food.com/recipe/bumbleberry-lemon-upside-down-cake-349937 (may not work)