Upside Down Fruit Cobbler


1 (16 oz.) can mixed fruit, drained, reserve liquid
1 c. margarine, room temp.
1/3 c. brown sugar
2 tbsp. light corn syrup
1/4 c. whole pecans
1/2 c. coconut, toasted
1/2 c. sugar
2 eggs
2 tsp. vanilla
3/4 c. sour cream
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda


Melt 1/4 cup margarine and pour into an 8″x8″ dish. Stir in brown sugar and corn syrup; mix until smooth, spread evenly on bottom of pan. Arrange fruit and pecans over sugar mixture. Sprinkle with coconut. Beat together remaining 3/4 cup margarine, sugar, eggs and vanilla until light and fluffy. Stir in sour cream; mix well. Add flour, baking powder and baking soda. Combine. Spread evenly over fruit. Bake at 350 degrees for 45 to 50 minutes until toothpick comes out clean. Loosen edges of cake and let stand for 5 minutes. Invert onto serving dish. Serve warm or cool. Serves 6.


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