Blackberry Upside-Down Cake
- 1 small (1-layer) lemon or yellow boxed cake mix
- 2 1/2 C. fresh blackberries, washed and patted dry
- 1/2 C. sugar
Prepare an 8x2-inch round cake pan. Lightly butter bottom of pan. Then line with either parchment paper or waxed paper, trimming to size to cover bottom of pan. Then lightly spread soft margarine on paper. Next spread blackberries over paper. Then evenly spread the sugar over berries. Set aside. Prepare any lemon or yellow cake mix according to box directions. (Remember if you are making the 16 oz (large) box cake to divide into two 8x2-inch round cake pans with berries on bottom of each.)
Bake in oven according to temperature/time on cake box. Remove from oven and place cake on cooling rack(s) for 30 minutes. Run a thin knife around edge of pan, then invert a large plate over pan. Holding plate and pan together, flip cake onto plate. Gently peel off parchment or waxed paper and serve. Add ice cream for a special dessert.