This Pioneer Woman Boozy Berry Upside Down Cake is a sweet and fruity recipe, which is made with a trio of fresh berries and a hint of tequila. It’s the perfect impressive dessert for a summer gathering, ready in about 1 hour and 10 minutes.

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Pioneer Woman Boozy Berry Upside Down Cake Ingredients

For the 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 the Topping:

2 tablespoons salted butter
2/3 cup brown sugar
2 tablespoons tequila
1 cup blackberries
1 cup blueberries
1 cup chopped strawberries
Canned whipped cream, for serving

How To Make Pioneer Woman Boozy Berry Upside Down Cake

Preheat Oven and Make Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg, and 8 tablespoons of the melted butter. Beat with a mixer until the batter is well combined, then set it aside.
Prepare the Topping: In a 10-inch oven-safe skillet, melt the remaining 2 tablespoons of butter over medium heat. Swirl to coat the bottom and sides of the pan. Sprinkle the brown sugar evenly over the butter and drizzle with the tequila.
Arrange the Berries: Arrange the blackberries, blueberries, and chopped strawberries in an even layer over the brown sugar mixture in the bottom of the skillet.
Assemble and Bake: Gently pour the prepared cake batter over the berries and smooth the top with a spatula. Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Invert the Cake: As soon as you remove the skillet from the oven, carefully run a knife around the edge of the cake to loosen it. Place a large serving plate upside down over the top of the skillet. Using oven mitts, carefully and quickly flip the skillet and plate together to invert the cake onto the plate.
Cool and Serve: Let the cake cool for at least 10 minutes before slicing. Serve the cake warm, cut into wedges, with a dollop of whipped cream.

Pioneer Woman Boozy Berry Upside Down Cake Recipe

Recipe Tips

How to get the best cake texture? Using room temperature ingredients, like the egg and milk, will help them combine more easily and create a fluffier, more tender cake.
How do I avoid a dense cake? Be careful not to overmix the batter. Once you combine the wet and dry ingredients, mix them only until they are just incorporated. Overmixing can develop the gluten in the flour and make the cake tough.
Why invert the cake while it’s hot? Flipping the cake onto the serving plate right after it comes out of the oven is crucial. This prevents the caramelized berry topping from sticking to the bottom of the skillet as it cools.
How do I make the best whipped cream? While canned whipped cream is a quick option, homemade is even better. Simply whip some cold heavy cream with a bit of powdered sugar and vanilla extract until you have soft, fluffy peaks.

What To Serve With Boozy Berry Upside Down Cake

This warm, fruity cake is a decadent dessert that pairs perfectly with something cool and creamy.

Whipped cream (as suggested)
A scoop of vanilla bean or coconut ice cream
A dollop of crème fraîche to balance the sweetness

How To Store Boozy Berry Upside Down Cake

Refrigerate: Store any leftovers, covered, in the refrigerator for up to 3 days. The topping will be best on the first day.
Reheat: You can enjoy the leftovers cold or at room temperature. To reheat, you can warm individual slices in the microwave for a few seconds.

Boozy Berry Upside Down Cake Nutrition Facts

Calories: 612 kcal
Protein: 7g
Fat: 25g
Carbohydrates: 85g
Sugar: 60g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to use an oven-safe skillet?

Yes, an oven-safe skillet (like a well-seasoned cast-iron pan) is essential for this recipe as it goes directly from the stovetop to the oven.

Can I make this non-alcoholic?

Absolutely. You can simply omit the tequila or replace it with 2 tablespoons of orange juice or water.

Can I use frozen berries?

Fresh berries are highly recommended for the best texture. If you must use frozen berries, do not thaw them first; add them directly to the skillet from frozen to prevent them from becoming too mushy.

Try More Recipes:

Pioneer Woman Boozy Berry Upside Down Cake Recipe

Recipe by Marry ThompsonCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

612

kcal

A moist and fluffy coconut-infused cake baked over a layer of caramelized brown sugar, mixed berries, and a splash of tequila.

Ingredients

Cake: 2 cups all-purpose flour, 1 ⅔ cups sugar, 1 ¼ cups whole milk, ⅓ cup sweetened coconut, 2 tsp baking powder, 1 tsp coconut extract, ½ tsp salt, 1 large egg, 10 tbsp melted salted butter.
Topping: ⅔ cup brown sugar, 2 tbsp tequila, 1 cup each of blackberries, blueberries, and chopped strawberries.

Directions

Preheat oven to 350°F (175°C).
For the cake, beat all cake ingredients (using 8 tbsp of the melted butter) together until well combined.
For the topping, melt the remaining 2 tbsp of butter in a 10-inch oven-safe skillet. Sprinkle with brown sugar, drizzle with tequila, and top with the mixed berries.
Pour the cake batter evenly over the berries in the skillet.
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.
Let cool for at least 10 minutes before serving with whipped cream.

Notes

Using room temperature ingredients for the batter will result in a fluffier cake.
Don’t overmix the batter; mix only until just combined.
Inverting the cake while it is still hot is crucial to prevent the topping from sticking to the pan.
An oven-safe skillet is required for this recipe.