Spiced Grapefruit Upside-Down Cake
12
Ingredients
| 1 | cup |
butter
|
|
| ½ | cup |
brown sugar
firmly packed, light |
* |
| 1 | each |
grapefruit
peeled, cut into 6 cartwheel slices, well drained |
|
| 18 | each |
walnuts
|
* |
| 1 | package |
pound cake mix
(16 ounce) |
* |
| 2 | large |
eggs
|
|
| 1 | x |
milk
or water |
* |
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
cloves
ground |
|
| 1 | each |
grapefruit peel
(yellow part only) |
* |
| Whipped topping | |||
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
powdered sugar
|
|
| 1 | x |
grapefruit peel
half of, (yellow part only) |
* |
Directions
To make the cake: Melt the butter in a 9-inch-square baking pan while the oven is preheating to 325℉ (160℃).
Carefully remove the hot baking pan from oven; sprinkle the brown sugar evenly over the melted butter.
Arrange the grapefruit slices and walnut halves over the brown sugar.
In a large bowl, prepare the poundcake mix with the eggs and milk or water, following the package directions and adding the cinnamon and cloves.
Stir in the grapefruit peel.
Pour the batter over the grapefruit.
Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Run a knife around the sides of the pan; remove the cake by inverting it onto a serving plate.
Serve warm or cool with topping.
To make the topping: In a bowl, whip the cream with the powdered sugar.
Stir in the grapefruit peel; chill for 10 to 15 minutes.
Nutrition Facts
Serving Size 178g (6.3 oz)
