Raspberry-White Chocolate Upside-Down Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch aluminum foil cake pan with nonstick spray.

2 . Stage

Crush raspberries in a medium bowl. Sprinkle with dry gelatin and add sugar; mix well. Pour into the prepared pan.

3 . Stage

Dump cake mix into a large mixing bowl. Stir in eggs.

4 . Stage

Heat milk, chocolate chips, and butter in a small saucepan until butter and chips are melted and milk is steaming hot, 3 to 5 minutes.

5 . Stage

Add hot milk mixture to the cake mix and beat until smooth. Pour batter over raspberries.

6 . Stage

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean with just a few crumbs attached, about 40 minutes.

7 . Stage

Place on a wire rack and let cool completely, about 30 minutes. Invert carefully onto a serving plate.