Raspberry Upside-Down Cake - cooking recipe

Ingredients

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 cup water (or as called for by your cake mix)
3 cups fresh raspberries
1 cup sugar
1 1/3 cups whipping cream
Garnish
fresh raspberry
whipped cream

Preparation

Grease and flour two 9-inch round cake pans.
Prepare the cake mix according to the package directions.
Evenly divide the batter between the two cake pans.
Sprinkle the berries evenly over the batter.
Sprinkle the sugar over the berries.
Pour the whipping cream on top.
Bake at 350F for 1 hour.
Immediately after taking out of the oven, invert onto serving platters.
Garnish with berries and whipped cream.