Here is the non-baker baking again. I have told you all a few times now that while I love being in the kitchen, baking is not my strength. Yet, here I am with another baked good recipe. The great news about me not being the best baker in the world, I can tell you my mistakes!
And I only made one in this Juicy Crunch Upside Down Cake. Using the boxed cake mix yields TWO round cakes….Not one. I guess fully reading the instructions on the box would have told me that, but I didn’t do that 😉 So, my cake did indeed overflow some. Now, that didn’t hurt the flavor or the result of the cake….just my ego. And, quite frankly, I would have been happy with two cakes since the one I did make vanished in just a few hours. My daughter and her friends not-so-patiently paced behind me while I took pictures begging for a slice. They devoured it. I guess that means we’ll just have to make another one…I mean two!
I did make homemade whipped topping for this Tangerine Upside Down Cake, it’s so easy and it tastes so much better than store bought. Seriously, it’s ready in under 3 minutes. So, if you have the extra time, I highly recommend it! Top that with a little Juicy Crunch zest and you have yourself a moist, fluffy, citrusy delight of a cake! YUM!
Instructions:
- Preheat oven according to cake mix instructions.
- Butter two 8-inch cake pans (or one 9×13), including the bottom and sides of the pan. Spray with nonstick spray for a little extra non-stick insurance.
- Place the tangerine slices on the bottom of the pan(s).
- Prepare the cake mix according to the package directions.
- Zest and squeeze juice of one Juicy Crunch tangerine and add it to the batter. Mix well.
- Pour the cake batter over the tangerine slices, and spread evenly.
Crumble Layer:
- Melt the butter in a small bowl, then stir in the remaining crumble ingredients.
Sprinkle on the crumble on the cake batter.
Bake according to the cake mix directions. You may need to add a few minutes due to the tangerine slices. Test with a cake tester or toothpick to make sure it’s done.
Let cake cool for at least 10 minutes before you invert onto a serving plate.
Whipped Cream:
Using COLD heavy cream add ingredients to a large mixing bowl and mix on medium high speed with an electric mixer until stiff peaks form. Don’t keep mixing once it’s done.
Serve slices of your Upside Down Juicy Crunch Cake topped with fresh whipped cream and a little extra tangerine zest.
Enjoy!
