Did you have a good weekend? Ours was rainy on Saturday, but Sunday turned out to be sunny and warm. It's a mixture of sun and clouds today, normal Spring weather.
Today is Victoria Day, here in Canada, commemorating Queen Victoria's birthday.
My kitchen has been described as being a mixture of modern and vintage, so I am joining in a fun party called Mod Mix Monday over at Mod Vintage Life. I love Nita's blog, her home is so cozy and colorful and a beautiful mixture of modern and vintage. If you haven't seen her blog yet, go over and take a look.
Truly a mixture of modern and vintage.
My oldest daughter sent me the runner for my birthday, so I have added all of the colors that are in it to my kitchen decor. It is very cheerful feeling, so I like it.
Be sure to check out Nita's party today.
On Saturday I made a delicious Upside-Down Berry Cake, it turned out to be delicious, but did not come out of the pan well, the berries wanted to stay in the pan. I had buttered the pan, but perhaps if I had used baking Pam, it would have come out better. I will make this cake again, though, it was that good.
It calls for fresh or frozen raspberries, blueberries and strawberries. Then you put min-marshmallows and raspberry Jello powder and sugar on top of that. Sound interesting? I expected it to be extremely sweet, but it wasn't, just nicely sweet. The tartness of the berries must off-set the sweetness.
It was 'berry' delicious!
Here's the recipe:
Upside-Down Berry Cake RecipeUpside-Down Berry Cake Recipe
86% would make again
“This cake is good warm or cold and served with whipped topping or ice cream. It’s very moist with loads of flavor and can be whipped up in just minutes.” Enjoy! Candy Scholl - West Sunbury, Pennsylvania
This recipe is:
Upside-Down Berry Cake Recipe
- 15 Servings
- Prep: 20 min. Bake: 30 min. + cooling
- 1/2 cup chopped walnuts
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen raspberries, halved
- 1 cup sliced fresh strawberries
- 3/4 cup sugar
- 1 package (3 ounces) raspberry gelatin
- 1-1/2 cups miniature marshmallows
- 1 package (18-1/4 ounces) yellow cake mix
- 2 eggs
- 1-1/4 cups water
- 2 tablespoons canola oil
- In a greased 13-in. x 9-in. baking dish, layer the walnuts and berries; sprinkle with sugar, gelatin and marshmallows. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour over top.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers. Yield: 15 servings.
Nutrition Facts: 1 piece equals 276 calories, 7 g fat (2 g saturated fat), 28 mg cholesterol, 249 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.
Upside-Down Berry Cake published in Simple & Delicious May 2010, p37