Raspberry Upside Down Cake from Dawn Hall's Slow Cooker cookbook
3 egg whites 1 1/3 cups water 1/3 cup applesauce 1 (18.25 ounce) box cherry-chip flavored cake mix (I use Betty Crocker Super Moist). Do not make cake as directed on box 1 (12 ounce) can red raspberry filling (I use Solo)
Preheat a slow cooker to high. Spray cooker with nonfat cooking spray. In a large bowl beat the egg whites with an electric mixer on high speed for 1 to 2 minutes until soft peaks form. To the beaten eggs add water, applesauce, gelatin mix, and cake mix. Beat on medium speed with the mixer for 2 minutes, scraping the bowl occasionally. Spread the red raspberry filling in the bottom of the prepared slow cooker. Pour the prepared batter over the red raspberry filling in the slow cooker. DO NOT stir. Place a paper bowl on top of the slow cooker. Place the lid of the slow cooker on the paper towel to cover. Cook on high for 2 hours. Remove the crock from the cooker. Take off the lid and paper towel, and let cool for 15 minutes. Place a large serving plate with edge (so sauce won't overflow off the plate) upside down on top of the slow cooker. Holding the slow cooker and plate firmly together, carefully flip the cake upside down. It will be steamy hot so be very careful. The berries will ooze down the sides of the cake. If you're concerned about inverting the cake, simply serve from the slow cooker with a spoon.