Mini Blueberry Upside Down Cake

By Booper-2

Ingredients

• 3 tablespoons unsalted butter, cut into 24 small pieces
• 3/4 cup packed brown sugar
• 2 cups frozen blueberries, thawed, drained
• Juice and grated peel of 1 medium grapefruit
• 1 box Betty Crocker® French vanilla cake mix
• Vegetable oil and eggs called for on cake mix box
• 1 cup frozen (thawed) Cool Whip or whipped cream
• 1 tablespoon ground cinnamon

Details

Servings 24
Preparation time 15mins
Cooking time 105mins
Adapted from inspiredtaste.net

Preparation

Step 1

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Place 1 piece of butter in each of 24 ungreased muffin cups then place the pan in oven until the butter has melted. Sprinkle brown sugar evenly over the melted butter and arrange a layer of blueberries on brown sugar.

Add enough water to grapefruit juice to measure 1 cup (or the amount of water called for on the back of cake mix box). Make then cake mix as directed on box, using oil and eggs, substituting grapefruit juice mixture for the water and adding grapefruit zest. Pour the batter over blueberries, filling each cup three-fourths full.

Bake 17 to 22 minutes (20 to 25 minutes for dark or nonstick pan) or until a toothpick inserted in center comes out clean. Immediately run small knife around the sides of each cake to loosen.

Cool on cooling rack 15 minutes; run knife around sides of cakes again. Place heatproof serving plate upside down over pan; turn plate and pan over. Then, allow cakes to stand 5 minutes so the brown sugar drizzles over cakes; remove pan. Cool 30 minutes.

Serve cakes warm or cool with a dollop of whipped topping or whipped cream and sprinkle of cinnamon. Store covered in refrigerator.