Raspberry Upside-Down Cake

Okay, I know it looks like this cake caught the measles, but it was soooo yummy. I used an extra cup of raspberries (because I like 'em) and I used a different size pan because I don't know if I have even seen a 10" pan. Oh, and it cooked a lot longer in my oven. I stopped counting how far over it went and just watched it until the middle stopped jiggling. But there you go. I think this one is a keeper. It is one of my favorites so far and the kids scarfed it. Sorry I haven't been an interesting blogger lately. I'll try to get back in form.

Raspberry Upside-down Cake

Great served warm or cold!

18 ¼ oz. pkg. yellow cake mix and ingredients to prepare cake

1 c. raspberries

¾ c. sugar

½ c. whipping cream

Prepare cake mix according to directions. Pour into greased and floured 10” cake pan. Place raspberries over top of cake mix. Sprinkle sugar over raspberries. Gently pour whipping cream over top. Bake for 25 to 35 minutes in a 350 degree oven. Let stand for 10 minutes. Turn upside down on a plate to serve. Makes 10 to 12 servings.