For the summer, I love blackberries. This is kind of a cross between blackberry cobbler and pineapple upside down cake.
Blackberry upside down cake.
Melt 1 stick butter in the bottom of a 9x13 pan.
Sprinkle 1/4 Cup light brown sugar over the melted butter.
Sprinkle 1/4 - 1/2 Cup of almond slivers over brown sugar.
Drain 1 can of blackberries (in light syrup) - reserve syrup.
Spread drained blackberries over almonds.
Prepare 1 recipe vanilla cake mix (according to directions on back) and spread over blackberries.
Cook at 350 for 30 minutes or until cake feels "springy".
Pour reserved syrup over cake while still in the pan.
Let cool in pan for 10 minutes before turning out.