Blackberry Upside Down Cake

Quick Info

Dessert/Topping Bakery Under 15 min 6


Blackberry Upside Down Cake


Written with permission from Southern Living Cooking School.


  • 1 (2 lb.) frozen Mrs. Smith's Blackberry Cobbler
  • 1 (18.25 oz.) package white cake mix
  • 1/4 cup milk
  • 2 large eggs
  • 1/4 cup (1/2 stick) Land O Lakes Butter, melted
  • All Natural PAM Original Cooking Spray
  • 1/2 cup all-purpose flour
  • 1/3 cup Domino Granulated Sugar
  • 1/3 cup firmly packed Domino Light Brown Sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 cup (1/2 stick) Land O Lakes Butter, cut into pieces
  • 1/2 cup toasted chopped walnuts


Remove plastic overwrap from blackberry cobbler. Remove white cardboard cover from foil pan, and turn up edges of pan. Place blackberry cobbler on a baking sheet.

Bake at 400F for 50 to 60 minutes or until golden brown. Cool on a wire rack.

Stir together cake mix and next 3 ingredients. Spoon batter into a 13- x 9-inch baking dish coated with cooking spray. Spread blackberry cobbler evenly over batter.

Combine flour and next 4 ingredients. Cut in butter with a pastry blender until crumbly; stir in walnuts. Sprinkle evenly over blackberry cobbler.

Bake at 350F for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.

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