Raspberry-White Chocolate Upside-Down Cake

This white chocolate-flavored upside-down cake topped with a sweet layer of fresh raspberries is simple to prepare and a perfect summer dessert for a last-minute party.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 218 Calories

Ingredients

• 1 cup milk
• 2 tablespoons white sugar
• 4 tablespoons unsalted butter
• 3 large eggs
• nonstick cooking spray
• ⅓ cup white chocolate chips
• 2 (6 ounce) containers fresh raspberries
• 1 (3 ounce) package raspberry-flavored gelatin mix
• 1 (15.25 ounce) package white cake mix (such as Duncan Hines®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch aluminum foil cake pan with nonstick spray.

Step 2

Crush raspberries in a medium bowl. Sprinkle with dry gelatin and add sugar; mix well. Pour into the prepared pan.

Step 3

Dump cake mix into a large mixing bowl. Stir in eggs.

Step 4

Heat milk, chocolate chips, and butter in a small saucepan until butter and chips are melted and milk is steaming hot, 3 to 5 minutes.

Step 5

Add hot milk mixture to the cake mix and beat until smooth. Pour batter over raspberries.

Step 6

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean with just a few crumbs attached, about 40 minutes.

Step 7

Place on a wire rack and let cool completely, about 30 minutes. Invert carefully onto a serving plate.