Blackberry Upside-Down Cake

• 1 (2-pound) frozen MRS. SMITH'S Blackberry Cobbler
• 1 (18.25-ounce) package white cake mix
• 1 1/4 cups milk
• 2 large eggs
• 1/4 cup butter or margarine, melted
• 1/2 cup all-purpose flour
• 1/3 cup sugar
• 1/3 cup firmly packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup cold butter or margarine, cut into pieces
• 1/2 cup chopped walnuts, toasted

1. Remove plastic overwrap from blackberry cobbler. Remove white cardboard cover from foil pan, and turn up edges of pan. Place cobbler on a baking sheet.
2. Bake at 400u0b0 for 50 to 60 minutes or until golden brown. Cool cobbler on a wire rack.
3. Stir together cake mix and next 3 ingredients. Spoon batter into a lightly greased 13- x 9-inch baking dish. Spread cobbler evenly over batter.
4. Combine flour and next 4 ingredients; cut in cold butter with a pastry blender until crumbly; stir in walnuts. Sprinkle mixture evenly over cobbler.
5. Bake at 350u0b0 for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.

s, white cake, milk, eggs, butter, allpurpose, sugar, brown sugar, ground cinnamon, salt, cold butter, walnuts

Taken from www.myrecipes.com/recipe/blackberry-upside-down-cake (may not work)