Hamdi Saidani This Pioneer Woman Boozy Berry Upside-Down Cake is a moist and fruity recipe, which is made with a mix of fresh berries and a hint of tequila. It’s a fun, grown-up twist on a classic, ready in about an hour.
Pioneer Woman Boozy Berry Upside-Down Cake Ingredients
A vibrant, boozy mix for a stunning skillet cake.
For the Topping:
- 2 tablespoons salted butter
- 2/3 cup brown sugar
- 2 tablespoons tequila
- 1 cup blackberries
- 1 cup blueberries
- 1 cup chopped strawberries
For the Coconut 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
- 8 tablespoons (1 stick) salted butter, melted
For Serving:
- Canned whipped cream
How To Make Pioneer Woman Boozy Berry Upside-Down Cake
A step-by-step guide to this impressive and delicious skillet cake.
- Prep the Oven and Make Batter: Preheat the oven to 350°F. In a large mixing bowl, combine the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg, and the 8 tablespoons of melted butter. Beat with a mixer until the batter is well combined and smooth. Set aside.
- Make the Boozy Berry Topping: In a 10-inch oven-safe skillet (cast-iron is perfect) over medium heat, melt the remaining 2 tablespoons of butter, swirling to coat the bottom and sides. Sprinkle the brown sugar evenly over the butter, then drizzle the tequila over the sugar.
- Assemble the Cake: Arrange the blackberries, blueberries, and chopped strawberries in an even layer over the brown sugar and tequila mixture in the skillet.
- Bake: Gently pour the prepared cake batter over the berries and smooth the top. Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Invert and Serve: Immediately after removing the skillet from the oven, run a knife around the edge of the cake to loosen it. Place a large serving plate upside down on top of the skillet. Carefully and quickly invert the skillet to turn the cake out onto the plate. Let it cool slightly before cutting into wedges and serving warm with a generous squirt of whipped cream.
Recipe Tips
For a perfect, beautiful upside-down cake every time.
- How to invert the cake without it sticking? The key is to act fast! Inverting the cake while it is still very hot and the caramel topping is in a liquid state is crucial. If you let it cool for too long, the sugar will harden and stick to the pan.
- Can I use frozen berries? Yes, you can use frozen berries in a pinch. Do not thaw them before using; add them to the skillet while still frozen. You may need to add a few extra minutes to the baking time.
- Can I make this non-alcoholic? Absolutely. To make a non-alcoholic version, simply substitute the 2 tablespoons of tequila with an equal amount of water or a fruit juice like pineapple or orange juice.
- What’s the best skillet to use? A well-seasoned 10-inch cast-iron skillet is the ideal choice for an upside-down cake. It distributes heat evenly, creates a wonderful caramelization, and can go directly from the stovetop to the oven.
What To Serve With Boozy Berry Upside-Down Cake
This sweet and fruity cake is a complete dessert on its own.
This delicious skillet cake is best served warm to enjoy the contrast between the warm, gooey fruit and the tender cake. It’s perfect with:
- A big dollop of canned whipped cream, as Ree suggests!
- A scoop of vanilla bean or coconut ice cream
- A cup of black coffee to balance the sweetness
How To Store Boozy Berry Upside-Down Cake
Keeping your cake fresh and moist.
- Refrigerate: Due to the fruit topping, this cake is best stored in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will stay moist and delicious for up to 4 days.
- Reheat: Gently rewarm individual slices in the microwave for 20-30 seconds before serving to bring back that warm, gooey goodness.
Pioneer Woman Boozy Berry Upside-Down Cake Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 80 g
- Protein: 6 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of alcohol?
Yes. Dark or spiced rum would be a fantastic substitute for the tequila, pairing beautifully with the berries and brown sugar.
My cake seems dense. What did I do wrong?
A dense cake is usually the result of over-mixing the batter after the flour has been added. It’s important to mix only until the ingredients are just combined to keep the cake tender.
Can I use a regular cake pan instead of a skillet?
Yes, but you will need to melt the butter and brown sugar topping in a saucepan first, then pour it into the bottom of a 10-inch round cake pan before adding the berries and batter. Be sure it’s a deep cake pan.
Try More Pioneer Woman Recipes:
- Pioneer Woman Marble Cake Recipe
- Pioneer Woman Chocolate Skillet Cake Recipe
- Pioneer Woman Strawberry Sparkle Cake Recipe
Pioneer Woman Boozy Berry Upside-Down Cake Recipe
Description
A fun and fruity upside-down cake baked in a skillet with a gooey brown sugar, tequila, and mixed berry topping and a moist, tender coconut cake base.
Ingredients
Instructions
- Preheat oven to 350°F.
- Prepare the cake batter by beating all cake ingredients together in a large bowl until smooth.
- In a 10-inch oven-safe skillet over medium heat, melt the 2 tbsp butter. Sprinkle the brown sugar on top, then drizzle with tequila.
- Arrange the mixed berries in an even layer over the sugar mixture.
- Gently pour the cake batter over the berries and spread evenly.
- Bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
- Immediately run a knife around the edge and carefully invert the hot cake onto a serving platter.
- Serve warm with whipped cream.
Notes
- u003cliu003eIt is crucial to invert the cake while it is still hot to prevent the caramel topping from sticking to the skillet.u003c/liu003eu003cliu003eA well-seasoned cast-iron skillet works best for this recipe.u003c/liu003eu003cliu003eTo make this non-alcoholic, simply substitute the tequila with water or pineapple juice.u003c/liu003eu003cliu003eThe cake is best served warm but can be stored in the refrigerator and reheated.u003c/liu003e
