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September 17, 2019 1 min read

Raspberry Upside Down Cake

1/4 cup melted butter  
3/4 cup sugar, divided
1-1/2 cups fresh raspberries, divided  
4 TB sliced almonds, divided
1-1/2 cups biscuit baking mix                                       
1/2 cup milk
2 Tb oil
1/2 tsp each vanilla and almond flavor
1 beaten egg

Drizzle butter in a 9" round pan.
Sprinkle with 1/4 cup sugar.
Sprinkle with 2 Tb of almonds. 
Arrange 3/4 cup of raspberries with open ends up.
Combine baking mix, 1/2 cup sugar, milk, oil, vanilla, almond flavor.
Beat with electric mixer for 4 minutes.
Pour into pan over raspberries and almonds.
Bake at 350 degrees for 35 minutes.
Immediately invert over a serving plate.
Allow to cool for several minutes and remove pan.
Garnish with remaining raspberries and almonds.
Drizzle with Sundaes Best Raspberry or Original Hot Fudge Sauce!

Katie Camarro
Katie Camarro



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