Blueberry-Grapefruit Upside-Down Cakes

Blueberry-Grapefruit Upside-Down Cakes
90 min.
24
131kcal

Suggestions


Indulge in a delightful twist on a classic dessert with our Blueberry-Grapefruit Upside-Down Cakes! Perfect for gatherings or a sweet treat after dinner, these mini cakes are not only visually stunning but also bursting with flavor. The combination of juicy blueberries and zesty grapefruit creates a refreshing contrast that will tantalize your taste buds.

Imagine the aroma of butter and brown sugar melting together in the oven, creating a luscious caramelized topping that seeps into the moist cake beneath. Each bite offers a perfect balance of sweetness and tang, making these cakes a unique addition to your dessert repertoire. Plus, they are easy to make, thanks to the convenience of a cake mix, allowing you to whip up a batch in just 90 minutes!

Whether you're hosting a party or simply treating yourself, these individual-sized cakes are sure to impress. Serve them warm with a dollop of Cool Whip and a sprinkle of cinnamon for an extra touch of decadence. Not only are they delicious, but they also provide a light and satisfying option at only 131 calories per serving. So, gather your ingredients and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • tablespoons butter cut into 24 small pieces (do not use spread or tub products)
  • 0.8 cup brown sugar packed
  • cups blueberries frozen thawed drained
  •  lime grated
  • box vanilla cake donut holes french
  • cup cool whip frozen thawed
  • tablespoon ground cinnamon 

Equipment

  • frying pan
  • oven
  • knife
  • wire rack
  • toothpicks
  • spatula
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. Place 1 small piece of butter in each of 24 ungreased muffin cups; place pan in oven until butter is melted.
  3. Sprinkle brown sugar evenly over butter. Arrange blueberries on brown sugar.
  4. Add enough water to grapefruit juice to measure 1 cup. Make cake mix as directed on box, using oil and eggs, substituting grapefruit juice mixture for the water and adding grapefruit peel.
  5. Pour batter over blueberries, filling each cup three-fourths full.
  6. Bake 17 to 22 minutes (20 to 25 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run small knife or metal spatula around side of each cake to loosen.
  7. Cool on cooling rack 15 minutes; run knife around sides of cakes again.
  8. Place heatproof serving plate upside down over pan; turn plate and pan over.
  9. Let stand 5 minutes so topping drizzles over cakes; remove pan. Cool 30 minutes.
  10. Serve cakes warm or cool with a dollop of whipped topping and sprinkle of cinnamon. Store covered in refrigerator.

Nutrition Facts

Calories131kcal
Protein3.3%
Fat16.13%
Carbs80.57%

Properties

Glycemic Index
3.96
Glycemic Load
0.6
Inflammation Score
-1
Nutrition Score
2.636521735917%

Flavonoids

Cyanidin
1.04mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.65mg
Epigallocatechin
0.08mg
Epicatechin
0.08mg
Luteolin
0.02mg
Kaempferol
0.2mg
Myricetin
0.16mg
Quercetin
0.95mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:131.43kcal
6.57%
Fat:2.42g
3.72%
Saturated Fat:1.41g
8.84%
Carbohydrates:27.15g
9.05%
Net Carbohydrates:26.4g
9.6%
Sugar:17.48g
19.42%
Cholesterol:4.26mg
1.42%
Sodium:164.88mg
7.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.11g
2.23%
Phosphorus:77.14mg
7.71%
Manganese:0.15mg
7.41%
Calcium:61.09mg
6.11%
Vitamin B2:0.07mg
4.24%
Folate:16.52µg
4.13%
Vitamin B1:0.06mg
3.75%
Vitamin K:3.2µg
3.05%
Fiber:0.75g
3%
Iron:0.53mg
2.97%
Selenium:2.07µg
2.96%
Vitamin B3:0.59mg
2.95%
Vitamin E:0.31mg
2.06%
Vitamin C:1.53mg
1.86%
Copper:0.03mg
1.48%
Vitamin A:56.97IU
1.14%
Potassium:37.63mg
1.08%
Magnesium:4.25mg
1.06%
Vitamin B6:0.02mg
1.01%