Raspberry Upside Down Cake:

Ingredients (under cake topping):

2 cups fresh or frozen raspberries (sometimes I add more, to make the raspberries the star of the cake)

Small box lemon custard or pudding (cooked as for a pie)--(I only use about half in the recipe, but feel free to use it all)

Cake Topping:
1 3/4 cups flour
1/2 tsp. salt
1/4 cup shortening
3/4 cup sugar
2 tsp. baking powder
1 egg
1/2 cup milk
1 tsp. lemon or orange rind


Directions:

• Preheat oven to 350*.
  
• Layer raspberries over bottom of 8X8 inch baking dish,
  
• Spread lemon custard over raspberries.
  
• Cover lemon custard with topping.
  
• Bake at 350* for 45 minutes.
  

Delicious warm, with vanilla ice cream on top!