Pioneer Woman Boozy Berry Upside Down Cake

Pioneer Woman’s Boozy Berry Upside-Down Cake is made with flour, sugar, milk, sweetened coconut, baking powder, coconut extract, salt, eggs, butter, born sugar, tequila, blackberries, blueberries, and strawberries creating a delicious berry dessert that’s ready in 1 hour and 10 minutes!

Try More Pioneer Woman Recipes:

• Pioneer Woman Raspberry Orange Italian Ice
• Pioneer Woman Mocha Brownies
• Pioneer Woman Lemon Icebox Pie

💜 Why You’ll Love This Boozy Berry Upside-Down Cake Recipe:

• Bursting with Flavor: The combination of blackberries, blueberries, and strawberries, soaked in tequila, adds a vibrant burst of flavor to every bite.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible to both novice and experienced bakers alike.
• Impressive Presentation: The stunning upside-down presentation makes this cake a showstopper at any gathering or celebration.
• Perfectly Moist Texture: Thanks to the addition of whole milk and melted butter, the cake boasts a moist and tender crumb that will keep you coming back for more.

❓ What Is Pioneer Woman’s Boozy Berry Upside Down Cake Recipe?

Pioneer Woman’s Boozy Berry Upside-Down Cake features a moist coconut cake infused with tequila, topped with a mix of blackberries, blueberries, and strawberries, baked until golden, and served warm with whipped cream.

🍇 Pioneer Woman Boozy Berry Upside-Down Cake Ingredients

• 2 cups all-purpose flour
• 1 2/3 cups granulated sugar
• 1 1/4 cups whole milk
• 1/3 cup sweetened coconut
• 2 teaspoons baking powder
• 1 teaspoon coconut extract
• 1/2 teaspoon kosher salt
• 1 large egg
• 10 tablespoons (1 stick plus 2 tablespoons) salted butter, melted
• 2/3 cup brown sugar
• 2 tablespoons tequila
• 1 cup blackberries
• 1 cup blueberries
• 1 cup chopped strawberries
• Canned whipped cream, for serving

🥧 How To Make Pioneer Woman Boozy Berry Upside-Down Cake

1. Set oven temperature to 350 degrees Fahrenheit.
2. Mix the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg, and 8 tablespoons of butter in a mixing bowl. Blend until smooth, then put aside.
3. In a 10-inch skillet set over medium heat, add the remaining 2 tablespoons of butter. Thoroughly coat the base and sides of the skillet by swirling.
4. Disperse the brown sugar evenly over the butter and pour the tequila. Scatter the berries evenly over the skillet’s bottom. Lightly spread the batter on top.
5. Bake for around 45 minutes, or until golden and a toothpick or skewer inserted into the center of the cake emerges clear.
6. Quickly trim the cake’s edges with a knife, then place an inverted plate over the skillet. Gently invert the skillet to transfer the cake to the serving plate. (It should be easy to remove.)
7. Leave to cool a little, then slice into wedges and serve warm with canned whipped cream.

💭 Recipe Tips

• Use Fresh Berries: For the best flavor and texture, opt for fresh berries when making this cake.
• Grease Skillet Thoroughly: Ensure the skillet is well-greased to prevent the cake from sticking when inverted.
• Adjust Sweetness: Feel free to adjust the amount of sugar according to your taste preference, especially if your berries are particularly sweet or tart.

🍧 What To Serve With Boozy Berry Upside Down Cake?

Serve Boozy Berry Upside Down Cake with a dollop of Strawberry Rhubarb Freezer Jam , a scoop of Mermaid Ice Cream, Raspberry Orange Italian Ice, Coffee Creamer, or a glass of Cherry Limeade.

🎚 How To Store Leftovers Boozy Berry Upside Down Cake?

• In The Fridge: Keep leftover boozy berry upside-down cake in an airtight container in the refrigerator for up to 3 days.
• In The Freezer: Wrap leftover boozy berry upside-down cake slices tightly in plastic wrap and freeze them in a freezer-safe container for up to 3 months.

🥵 How To Reheat Leftovers Boozy Berry Upside Down Cake?

• In The Oven: Preheat the oven to 375°F, then spread leftover boozy berry upside-down cake slices on a baking sheet and heat for 4 minutes, or until heated through.
• In The Microwave: Arrange leftover boozy berry upside-down cake slices on a microwave-safe plate and heat on high for 30-45 seconds, or until warmed.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Yellow Cake With Chocolate Icing
• Pioneer Woman Mississippi Mud Cake
• Pioneer Woman Strawberry Cheesecake Brownies

Pioneer Woman Boozy Berry Upside Down Cake Nutrition Facts

Amount Per Serving

• Calories 386
• Total Fat 14.48g
• Saturated Fat 3.459g
• Cholesterol 27mg
• Sodium 365mg
• Potassium 134mg
• Total Carbohydrate 61.27g
• Dietary Fiber 1g
• Sugars 40.87g
• Protein 4.17g

Pioneer Woman Boozy Berry Upside Down Cake

Author: Dorra Tahbet Cooking Method:Baking Cuisine:American, British Courses:Dessert, Breakfast, Sides Recipe Keys: B Boozy Berry Upside Down Cake

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:10-12 servingsCalories:386 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman’s Boozy Berry Upside-Down Cake is made with flour, sugar, milk, sweetened coconut, baking powder, coconut extract, salt, eggs, butter, born sugar, tequila, blackberries, blueberries, and strawberries creating a delicious berry dessert that’s ready in 1 hour and 10 minutes!

Ingredients

• 2 cups all-purpose flour
• 1 2/3 cups granulated sugar
• 1 1/4 cups whole milk
• 1/3 cup sweetened coconut
• 2 teaspoons baking powder
• 1 teaspoon coconut extract
• 1/2 teaspoon kosher salt
• 1 large egg
• 10 tablespoons (1 stick plus 2 tablespoons) salted butter, melted
• 2/3 cup brown sugar
• 2 tablespoons tequila
• 1 cup blackberries
• 1 cup blueberries
• 1 cup chopped strawberries
• Canned whipped cream, for serving

Instructions

1. Set oven temperature to 350 degrees Fahrenheit.
2. Mix the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg, and 8 tablespoons of butter in a mixing bowl. Blend until smooth, then put aside.
3. In a 10-inch skillet set over medium heat, add the remaining 2 tablespoons of butter. Thoroughly coat the base and sides of the skillet by swirling.
4. Disperse the brown sugar evenly over the butter and pour the tequila. Scatter the berries evenly over the skillet’s bottom. Lightly spread the batter on top.
5. Bake for around 45 minutes, or until golden and a toothpick or skewer inserted into the center of the cake emerges clear.
6. Quickly trim the cake’s edges with a knife, then place an inverted plate over the skillet. Gently invert the skillet to transfer the cake to the serving plate. (It should be easy to remove.)
7. Leave to cool a little, then slice into wedges and serve warm with canned whipped cream.

Notes

• Use Fresh Berries: For the best flavor and texture, opt for fresh berries when making this cake.
  Grease Skillet Thoroughly: Ensure the skillet is well-greased to prevent the cake from sticking when inverted.
  Adjust Sweetness: Feel free to adjust the amount of sugar according to your taste preference, especially if your berries are particularly sweet or tart.

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