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Blackberry Upside-Down Cake

Yield 6 servings


  • 1 (2-pound) frozen MRS. SMITH'S Blackberry Cobbler
  • 1 (18.25-ounce) package white cake mix
  • 1 1/4 cups milk
  • 2 large eggs
  • 1/4 cup butter or margarine, melted
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup cold butter or margarine, cut into pieces
  • 1/2 cup chopped walnuts, toasted

How to Make It

  1. Remove plastic overwrap from blackberry cobbler. Remove white cardboard cover from foil pan, and turn up edges of pan. Place cobbler on a baking sheet.

  2. Bake at 400° for 50 to 60 minutes or until golden brown. Cool cobbler on a wire rack.

  3. Stir together cake mix and next 3 ingredients. Spoon batter into a lightly greased 13- x 9-inch baking dish. Spread cobbler evenly over batter.

  4. Combine flour and next 4 ingredients; cut in cold butter with a pastry blender until crumbly; stir in walnuts. Sprinkle mixture evenly over cobbler.

  5. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.