Citrus Upside Down cake....MADE FOR MOMMIES!!!

Ok I told you my story about baking...I'm just not that kind of gal!  But I did end up baking my upside down cake, making it a bit more user friendly!!!  So here you go!

Number 1.... I actually used a simple golden boxed cake mix, but I substituted water for Butter Milk, added a nice swig of pure vanilla, (ladies spend the money on the real stuff, it's so much better) and then followed by the rest of the ingredients.  Remember don't add the water, use the butter milk, wait till you see what this does.

Number 2.... I zested one blood orange, one navel orange and one grapefruit and added the zest to the cake mix.  Don't be afraid of grapefruit, it takes on a whole new level of flavor once baked.

Number 3.... I lined my bundt cake pan with parchment paper and laid several slices of peeled oranges, blood oranges, and grapefruit on the parchment paper.  Butter the pan before so that it all comes out easily.

Number 4....and OMG this is the best part.  I combined 1/2 cup of regular granulated sugar and 1/4 cup of light or dark brown sugar and 4 tablespoons of butter to a sauce pan, heated it on a low fire and let it all come to a simmer until the sugar was melted.  It kind of clumped up after that so instead of adding more butter, I decided what would it hurt of I added an orange liqueur to get it all unclumped! GUESS WHAT?  it worked I now had a nice smooth creamy caramel.

Number 5... I poured that creamy caramel all over the top of my orange and grapefruit slices, then with a liqueur and a prayer, I added just a couple of tablespoons more of the orange liqueur to add a bit more flavor or at least that's what I was hoping would happen

Number 6...I poured the cake mix over the top of my orange slices, homemade caramel with orange liqueur and leveled it out.

Number 7....I leveled out my cake mixture all while preheating my oven to the temperature on the cake mixture box.  Then placed the bundt pan in the oven...remember this is NO FEAR FOOD, so you don't need to use a bundt pan, you can use a flat pan, or a spring pan, or just a simple cake pan (with that being said you may not need the entire amount of cake mixture)  PLAY!  PLAY!! PLAY!!!  remember DO NOT FEAR YOUR FOOD or YOUR BAKING...if it does not come out as planned, pour some more caramel on it or some Triple Sec,  have some fun!!!

Then bake that puppy for as long as the box says, test it before removing it from the oven, meaning stick a fork, or a toothpick in it, make sure it comes out clean, then your cake is ready.  THERE IS NOTHING ELSE TO DO WITH IT... just turn your pan over on a plate and be amazed at the beauty of this perfect cake....it's great warm with ice cream or just room temp with a glass of sweet wine.  ENJOY AND DO NOT FEAR YOUR FOOD!!!