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Blueberry-Grapefruit Upside-Down Cakes Recipe
Ingredients
- 3 tablespoons butter (do not use spread or tub products), cut into 24 small pieces
- 3/4 cup packed brown sugar
- 2 cups frozen blueberries, thawed, drained
- Juice and grated peel of 1 medium grapefruit
- 1 box Betty Crocker™ SuperMoist™ French vanilla cake mix
- Vegetable oil and eggs called for on cake mix box
- 1 cup Cool Whip™ frozen whipped topping, thawed
- 1 tablespoon ground cinnamon
| PREP TIME 15m |
COOK TIME 1h15m |
TOTAL TIME 1h30m |
YIELD 24 servings |
|---|
Instructions
- Heat oven to 350°F (325°F for dark or nonstick pan). Place 1 small piece of butter in each of 24 ungreased muffin cups; place pan in oven until butter is melted.
- Sprinkle brown sugar evenly over butter. Arrange blueberries on brown sugar.
- Add enough water to grapefruit juice to measure 1 cup. Make cake mix as directed on box, using oil and eggs, substituting grapefruit juice mixture for the water and adding grapefruit peel. Pour batter over blueberries, filling each cup three-fourths full.
- Bake 17 to 22 minutes (20 to 25 minutes for dark or nonstick pan) or until toothpick inserted in centre comes out clean.
- Immediately run small knife or metal spatula around side of each cake to loosen.
- Cool on cooling rack 15 minutes; run knife around sides of cakes again. Place heatproof serving plate upside down over pan; turn plate and pan over.
- Let stand 5 minutes so topping drizzles over cakes; remove pan. Cool 30 minutes.
- Serve cakes warm or cool with a dollop of whipped topping and sprinkle of cinnamon. Store covered in refrigerator.
A recipe from life made delicious
2019-12-17
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