Raspberry Upside Down Cake:
2 cups fresh or frozen raspberries
Small box lemon custard or pudding (cooked as for a pie)--(I only use about half in the recipe)
1 3/4 cups flour
1/2 tsp. salt
1/4 cup shortening
3/4 cup sugar
2 tsp. baking powder
1/2 cup milk
1 tsp. lemon or orange rind
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!