Strawberry Bottoms-Up Cake
4 TBSP butter
1 1/2 cups granulated sugar
3/4 cup pecans (optional)
About 2 cups fresh strawberries, washed and sliced
About 2 cups fresh blueberries
White Cake Mix (or use your favorite recipe)
Cool Whip (optional)
Melt the butter and pour into a 9 x 13 inch cake pan. Sprinkle the sugar
evenly over the butter. Add pecans if using. Sprinkle blueberries evenly
over the sugar. Carefully cover with strawberries. Mix the cake according to
directions. Pour over and spread carefully over the strawberries.
Bake at 350 degrees for about 40 to 45 minutes. Cool. Cut into squares and
turn bottoms up on a serving dish. Top with Cool Whip if desired.
Variation: Use two 8 x 8 inch pans instead of the 9 x 13. When you get to
the blueberry step, make a large, centered star outline shape. Follow other
directions. After baking, cool for about 2 minutes, loosen sides by sliding
knife around edges, and turn cake upside down on serving plate
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