A sweet and fruity berry dessert that is so simple to make! It’s berry season, the perfect time for my easy berry upside-down cake. This simple dessert has berries bursting with sweet flavor that crown the top (or bottom) of this moist and delicious cake. The Greek yogurt takes the place of oil and gives the cake a rich and delicious texture. I like to use four small baking dishes because it makes inverting them on the serving plates so much easier, but regardless of what pans you use, these tasty cakes come out of the pan warm and full of tangy fruit that will have you craving berry season all year long.
Belle’s Easy Berry Upside-Down Cake
1 (15.75 ounce) box yellow cake mix
2 eggs
1 cup water
2 (5.3 ounce) cups Greek yogurt (I used mixed berry flavor)
2 cups blueberries, raspberries, or other berry of choice
2 teaspoons sugar
Powdered sugar or whipped cream, if desired
Spray two 8-inch pie plates (or 4 small baking dishes) with cooking spray and sprinkle with 1 teaspoon of sugar. Place the berries evenly over the sugar in the bottom of each dish. Whisk together the eggs, water, and yogurt in a large bowl. Add the dry cake mix and whisk until smooth. Pour the batter evenly over the berries but don’t mix them in. Sprinkle the top with the remaining teaspoon of sugar. Bake at 350 degrees for about 35 minutes or until top is golden and a toothpick comes out clean. Remove from oven and cool slightly. Invert on a serving dish. Sprinkle with powdered sugar or with whipped cream if desired.
