My P.S. (Pants over Sweets/hubby) always has to voice the dreaded question even after a fabulously prepared meal: what’s for dessert? I groan, I don’t think of desserts most of the time. I think I’m doing fine if I remember to take meat out of the freezer for dinner before 4 pm most days. I have had to learn to be creative with some quick fix desserts.
I’ve explained before that my P.S. is a bread man and is in the stores all day long. Over the years he’s taken over grocery shopping entirely. I have no idea which store has what item at the best price but he can. I think he likes the challenge, it’s not out of being a penny pincher.
The other day I said “We’re out of kalamata olives. I don’t have a recipe planned but we should have them on hand”. He came home pleased that he saved $2.00 by buying a jar at one store for $4.00 instead of another for $6.00. So it’s not the price, it’s the adventure of finding it lower priced.
But because of his excitement over prices we end up with an unusually stocked pantry. The other day he brought home 4 cans of more fruit blueberry pie filling. Blueberry being my favorite fruit and favorite pie, I was happy. I just wasn’t in the mood to make pie. So I made a cake.
Somewhat along the lines of my mania for making dump cakes recently, I dumped cake batter on a layer of fruit filling and took my chances. It seemed like a good idea and it really was!
I spread a little more than half of the blueberry pie filling into a springform pan I’d lined with parchment paper.
I made the yellow cake batter as directed on the box, beating it for the required 2 minutes. I poured the cake over the blueberry pie filling.
I dropped the remaining pie filling by tablespoons all over the cake, then used a thin icing spatula to swirl it around a little.
I’d preheated the oven to 350°F. I slid the cake into the oven and set the timer for 25 minutes, deciding to start with the timing of a normal cake. After 25 minutes it was clearly still not cooked so I set the timer for 10 minutes each time I tested it with a toothpick. The final baking time was 1 hour. Pretty normal for a cake with extra fruit.
I let the cake cool on a rack for about an hour. I loosened around the sides with a knife then placed a plate over top and flipped the plate and pan over. I felt the cake let go and set it down. It came out very nicely and I peeled the parchment off the top.
I cut the cake into wedges for the two of us and topped with a little plop of whipped cream. The cake was moist and rich and baked perfectly. The fruit filling I’d swirled had pretty much all drifted to the bottom as it baked, but as the bottom was now the top, it worked well.
The Duncan Hines blueberry filling isn’t annoyingly sweet, so it’s a great match for a yellow cake mix. The cake is the sweetness, the berries are a zip of flavor and the whipped cream ties it all together. Fast dessert success! I had an answer for “What’s for dessert?” that totally pleased Dessert Man.
Blueberry Upside-Down Cake
1 can blueberry pie filling (I used Duncan Hines Comstock More Berry Blueberry Pie Filling)
1 box yellow cake mix (I used Pillsbury that called for 3 eggs, 1/3 cup oil and 1 cup water)
Whipped cream topping (optional)
Preheat oven to 350°.
Trace the outline of the springform pan onto parchment paper and cut to fit inside the bottom. Layer about 3/4 of the pie filling over the parchement, spreading it to the edges.
Prepare cake mix as directed on the box. Spread evenly over the pie filling.
Drop tablespoons of remaining pie filling over the cake. Swirl slightly with a butter knife to blend.
Bake for one hour. Cool on rack.
Run knife around inside of pan, place plate on top and invert to remove cake from pan. Cut into wedges and serve with whipped topping.