Pioneer Woman Boozy Berry Upside Down Cake

Pioneer Woman Boozy Berry Upside Down Cake is made with all-purpose flour, granulated sugar, whole milk, sweetened coconut, baking powder, coconut extract, kosher salt, a large egg, salted butter, brown sugar, tequila, blackberries, blueberries, and chopped strawberries. This delicious Boozy Berry Upside Down Cake recipe creates a tasty dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

For the Cake:

• 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

For the Topping:

• 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 Cook Boozy Berry Upside Down Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Make the Cake Batter: In a mixing bowl, combine the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg, and 8 tablespoons of melted butter; beat until well combined, then set aside.
3. Prepare the Topping: Add the remaining 2 tablespoons of butter to a 10-inch skillet over medium heat; swirl to coat the base and sides. Sprinkle the brown sugar evenly over the butter and drizzle with tequila; distribute the blackberries, blueberries, and chopped strawberries evenly over the bottom of the skillet.
4. Combine and Bake: Pour the prepared batter over the berries and smooth it gently; bake for about 45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
5. Invert the Cake: Run a knife around the edge of the cake immediately after removing it from the oven; place a plate upside down on top of the skillet and carefully invert the skillet to turn the cake onto the plate. Let it cool slightly before slicing.
6. Serve: Cut the cake into wedges and serve warm with canned whipped cream.

Recipe Tips

• Measure Ingredients Accurately: Use measuring cups and spoons to ensure you add the right amounts of each ingredient. This helps the cake rise properly and have the right texture.
• Use Room Temperature Ingredients: Let your eggs and milk sit out for about 30 minutes before using them. Room temperature ingredients mix better, making your cake fluffier.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until they are combined. Overmixing can make the cake dense instead of light and fluffy.
• Cool the Cake Slightly Before Serving: Allow the cake to cool for about 10 minutes after baking. This makes it easier to slice and helps keep the berries intact when you flip it over.
• Serve with Fresh Whipped Cream: For a tasty addition, whip some heavy cream with a bit of sugar and vanilla. This fresh whipped cream complements the flavors of the cake and berries perfectly.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftovers Boozy Berry Upside Down Cake cool to room temperature first. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: You can freeze leftovers Boozy Berry Upside Down Cake for 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. To thaw, move it from the freezer to the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 serving (approximately 1 steak and a portion of fries)

• Calories: 612
• Total Fat: 33g
• Saturated Fat: 8g
• Cholesterol: 100mg
• Sodium: 970mg
• Potassium: 946mg
• Total Carbohydrate: 58g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 34g

Try More Pioneer Woman Recipes:

• Pioneer Woman Raspberry Orange Italian Ice
• Pioneer Woman Mocha Brownies
• Pioneer Woman Lemon Icebox Pie
• Pioneer Woman Yellow Cake With Chocolate Icing
• Pioneer Woman Mississippi Mud Cake