Raspberry Upside Down Cake

You will need:

• 550g Pkt Betty Crocker™ Strawberries and Cream Cake Mix
• 3/4 (180ml) cup Water
• 1/3 cup (80ml) Vegetable Oil
• 3 (59g each) Eggs
• Also add 1 cup Frozen Raspberries
• 1/4 cup Cornflour

Follow these basic steps

1. In a bowl toss 1 cup frozen raspberries with 1/4 cup cornflour until well coated. Spread over the base of the cake pan.
3. Prepare cake mix as directed in Step 2. Spoon batter over raspberries and bake for 50-55 minutes. Cool for 10 minutes in pan, then gently remove from pan, invert on a wire rack and remove paper. Cool. Dust with icing sugar, if desired.
5. Snip corner of frosting sachet and whip, using electric beaters, in a medium bowl with 1/2 cup thickened cream until thick. Serve as an accompaniment to the cake.
9. Tips from the Betty Crocker™ Kitchen
10. Storage Hints: Store cake in an airtight container for up to 3 days or wrap unfrosted cake in plastic wrap and freeze for up to 3 weeks. Thaw then frost to serve.