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Double-Berry Upside-Down Cake

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Submitted by: olivercat1

 

This dessert cooks a purchased baked-and-frozen blackberry cobbler on top of strawberry cake batter that's topped with a cinnamon streusel mixture and toasted pecans.
 

Ingredients

  • 1 (2-pound) cooked frozen blackberry cobbler
  • 1 box strawberry cake mix
  • 1 1/4 cups milk
  • 2 eggs, beaten
  • 1/2 stick (1/4 cup) butter, melted
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 stick (1/4 cup) cold butter, cut into pieces
  • 1/2 cup chopped pecans, toasted

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Method

Thaw cobbler at room temperature. Stir together the strawberry cake mix and next 3 ingredients. Spoon batter into lightly greased 13x9-inch baking dish. Gently spread cobbler evenly over batter. Combine flour and next 3 ingredients. Cut in cold butter until crumbly; stir in pecans. Sprinkle mixture evenly over cobbler. Bake at 350 degrees F. for 45 to 50 minutes or until toothpick comes out clean.

 

Notes: This a unique and different recipe, and it tastes great.

 

Number of Servings: 8

 

Submitted by: olivercat1 ()

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