The thought of an upside-down cake likely conjures up images of a retro 1950s cake topped with canned pineapple rings, each studded with a bright red maraschino cherry. But did you know this vintage treat actually originated in the Middle Ages? The original upside-down cake featured seasonal fruits, such as apples and cherries. We love that idea!
How to Make Your Own Upside-Down Cake Recipe
You can use nearly any seasonal fruit—from berries to stone fruits such as peaches and plums. If your favorite fruit is out of season, use frozen fruit (no thawing necessary). Be sure to incorporate your favorite baking spices, such as cinnamon, cardamom or nutmeg.
We prefer using a cast-iron skillet, as it helps to prevent the butter from burning when caramelizing the sugar, and the handle makes for easy flipping. However, if you don’t have a skillet, a 10-inch cake pan works as well.
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a
pineapple upside down cake—I just changed a few things around! It keeps and travels well, so it’s perfect for taking to church dinners. And we love to share it with our son and grandchildren. —Doris Heath, Franklin, North Carolina
My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
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For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
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I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin
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This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. —Susan Frisch, Germansville, Pennsylvania
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I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. —Barbara Hahn, Park Hills, Missouri
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I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
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I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. —Raymonde Bourgeois, Swastika, Ontario
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My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. —Ruth Ann Stelfox, Raymond, Alberta
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Both kids and grown-ups like this gorgeous dessert. It'll keep a few days and is actually better the second day, so you can make it a day ahead. —Sherry Conley, Noel Hants County, Nova Scotia
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I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. —Bonnie Roberts, Newaygo, Michigan
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We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California
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I think pears deserve to have a starring role in pies more often. To showcase that mellow fruit, I came up with a spiced filling and gooey nut streusel that becomes the topping. —Marcy Kamery, Blasdell, New York
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This peachy delight has charmed folks for years. Our lightened version is even better with less fat and calories than other similar recipes.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Living in Maine, I am lucky to have an endless amount of wild blueberries. This recipe's similar to a
pineapple upside down cake. It's easy, light and also great with cranberries. —Nettie Moore, Belfast, Maine
Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon
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Baked in a pretty tube pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother's. —Shaunda Wenger, Nibley, Utah
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This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. —Sabrina Haught, Spencer, West Virginia
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Everyone digs in to monkey bread thanks to its pull-apart shape. We add banana slices and pecans to top this already scrumptious showpiece for a brunch or family gathering. —Donna Marie Ryan, Topsfield, Massachusetts
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My mom often made
pineapple upside down cake, but I prefer something creamier. This recipe looks just like her cake, but gets even tastier as pineapple upside down cheesecake. —Marilyn McGinnis, Citrus Heights, California
This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Dallas, Texas
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"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."
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This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans – and that makes it different. — Jeanette Nelson, Sophia, West Virginia
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These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. —Cindy Colley, Othello, Washington
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This cake is good warm or cold and served with whipped topping or ice cream. It's very moist with loads of flavor and can be whipped up in just minutes. Enjoy! —Candy Scholl, West Sunbury, Pennsylvania
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The aroma of baking gingerbread stirs up such warm memories. This one looks festive and is even on the lighter side. —Nancy Beckman, Helena, Montana
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Cherries are a terrific take on
traditional pineapple upside down cake. The crowning touch on each piece is the creamy, cheesy topping.—Eleanor Froehlich, Rochester, Michigan
"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."
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The flavors of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on
pineapple upside down cake. Leftovers—if there are any—taste great with coffee or tea the next day. —Lisa Varner, El Paso, Texas
How to Make an Upside-Down Cake With Any Fruit
The recipe below makes one 10-inch cake.
Ingredients
For the Fruit Layer
- 3 tablespoons butter, unsalted
- 3/4 cup packed light brown sugar
- 2-3 cups sliced or chopped fruit
For the Cake
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup whole milk
Instructions
Step 1: Preheat the oven
Heat the oven to 350° F. Done!
Step 2: Caramelize the sugar
Melt three tablespoons of butter in the cast-iron skillet over low heat. Add the brown sugar and stir to combine. Continue to cook until the sugar has dissolved and the mixture begins to bubble. Remove from the heat and let cool slightly.
Step 3: Arrange the fruit
Add the fruit to the skillet in a single layer, making sure to completely cover the bottom of the pan. Set aside.
Step 4: Prep the other ingredients
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, beat together the unsalted butter and granulated sugar until light and fluffy. Stir in the vanilla. Beat in the eggs, one at a time.
Step 5: Combine the wet and dry ingredients
Add half the flour mixture to the butter mixture and stir to combine. Then stir in half the milk. Stir in the remaining flour mixture, then the remaining milk and continue stirring until all of the ingredients are just incorporated; do not overmix.
Step 6: Add it all together
Spoon the cake batter evenly over the fruit in the skillet. Bake for 45-60 minutes, or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
Step 7: Let it cool
Set the skillet on a wire rack and let the cake cool slightly, no more than 10 minutes.
Step 8: Flip it carefully
Place a cake plate on top of the skillet and, wearing oven mitts, carefully flip the cake out onto the pan. If any fruit has stuck to the bottom of the skillet, simply scrape the pieces from the skillet bottom with a knife to loosen them and place them back on top of the cake.
Upside-down cake is best served warm with a scoop of this Test Kitchen-recommended vanilla ice cream! Your leftovers should be wrapped and stored in an airtight container for up to three days.
Up Next: How to Make a Crisp with Any Fruit
The post How to Make an Upside-Down Cake Recipe with Any Fruit appeared first on Taste of Home.
Susan Bronson
