Bumbleberry Lemon Upside-Down Cake - cooking recipe

Ingredients

1/3 cup butter
1 cup packed brown sugar
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
1 cup fresh strawberries (cut them into pieces about the same size as the other berries)
1 (18 1/4 ounce) package lemon cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
Cool Whip (optional)

Preparation

Preheat oven to 350*F. In a 13-by 9-inch pan, melt butter. Sprinkle brown sugar evenly on top. Scatter fruit over sugar.
Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 second). Beat at medium speed for 2 minutes. Pour batter evenly over fruit. Bake 45 to 50 minutes or until a toothpick inserted in center of cake comes out clean. Let stand 5 minutes, then turn upside down onto a large platter or a cookie sheet. Serve warm with a generous dollop of Cool Whip, if desired.