All Easy Cooking
Upside Down Cake Recipes that have been collected
over the years
PECAN UPSIDE DOWN COFFEE CAKE
1 c. pecans, chopped
1/2 c. Karo light or dark corn syrup
2 tbsp. margarine or butter, softened
2 c. Bisquick baking mix
1/2 c. sugar
1/2 c. milk
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 egg
Heat oven to 350 degrees. Mix pecans, corn syrup and margarine in ungreased
round pan, 9 x 1 1/2 inches. Spread to cover bottom of pan. Mix remaining
ingredients. Beat 30 seconds. Spread over pecan mixture. Bake until golden
brown and wooden pick inserted in center comes out clean, about 30 minutes.
Run knife around edge of pan to loosen; immediately invert on heatproof
serving plate. High altitude directions (over 3500 feet): Not recommended.
CHOCOLATE UPSIDE DOWN CAKE
3/4 c. sugar
2 tbsp. butter
1/2 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. cocoa
SAUCE
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/4 c. boiling water
Cream sugar and butter. Add milk. Sift and add dry ingredients. Pour into 9
inch square greased pan. Sprinkle with nuts. Make sauce and pour over
batter. Bake at 350 degrees for 45 to 50 minutes. Cool in pan. Serve with
ice cream or whipped cream. NOTE: This recipe has no eggs and little butter.
APPLE CIDER UPSIDE DOWN CAKE
TOPPING
2 tbsp. plus 2 tsp. margarine
1/2 c. brown sugar
1/4 c. raisins
2 c. apple slices
2 tbsp. chopped maraschino cherries
CAKE
1 1/3 c. sifted flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/3 c. softened margarine
2/3 c. cider
1 tsp. vanilla
1 egg
Preheat oven to 350 degrees. Melt margarine in 9 inch cake pan. Sprinkle
brown sugar evenly over bottom of pan. Arrange apple slices and sprinkle
with raisins and cherries. Sift first 5 cake ingredients into bowl. Add
margarine, cider and vanilla and beat for 2 minutes. Add egg and beat again
for 2 minutes. Pour batter over ingredients in pan. Bake at 350 degrees for
40 minutes. Let cool for 5 minutes before inverting into serving plate.
APRICOT UPSIDE DOWN GINGER BREAD
CAKE
3 tbsp. butter
1 1/2 c. brown sugar
1 to 1 1/2 c. drained, canned apricots
1/2 c. shortening
2 eggs, beaten
1 c. molasses
2 1/2 c. sifted cake flour
2 tsp. soda
2 tsp. ginger
1/2 tsp. salt
1 c. sour milk
In skillet: Melt butter, add 1 cup of the brown sugar and stir until melted.
Arrange apricots cut side up. Cream shortening. Add 1/2 cup brown sugar and
cream until fluffy. Add eggs, molasses and beat. Sift flour, salt, soda,
ginger; add alternately with sour milk. Pour over apricots. Bake 325 to 350
degrees, 35 to 50 minutes. Serve with whipped cream.
UPSIDE DOWN SPICE CAKE
1/4 c. butter or margarine
3/4 c. packed brown sugar
1/2 c. shredded coconut
1 (16 oz.) can peach slices, drained
1/5 recipe (3 1/3 c.) Basic Cake Mix (recipe above)
1/2 tsp. ground allspice
3/4 c. milk
2 eggs
1 tsp. vanilla
In a 13 x 9 x 2 inch baking pan melt the butter or margarine. Stir in the
brown sugar and coconut. Top with the peach slices. In mixer bowl combine
the Basic Cake Mix and allspice. Add the milk. Beat at low speed of electric
mixer until moistened. Beat 1 minute at medium speed. Add eggs and vanilla.
Beat 2 minutes at medium speed. Spread batter evenly over peach mixture in
pan. Bake in a 350 degree oven for 35 to 40 minutes or until wooden pick
inserted near center comes out clean. Cool cake 5 minutes on wire rack;
invert onto cake plate. Serve warm.
UPSIDE DOWN DATE CAKE
1 tbsp. margarine
1/2 c. sugar
1 c. flour
1/2 tsp. soda
1 tsp. baking powder
1/4 tsp. nutmeg
1/2 c. milk
1/2 c. dates, cut up
1/2 c. nuts
1 tsp. vanilla
SAUCE
3/4 c. brown sugar
1 tbsp. margarine
1 c. hot water
Cream margarine and sugar. Sift dry ingredients. Add vanilla to creamed
mixture, then milk alternately with flour mixture. Stir dates and nuts in
last. Place batter in greased dish. Heat sauce ingredients and pour over
batter. Bake at 350 degrees 30 minutes.
BLUEBERRY UPSIDE DOWN CAKE
1 pt. blueberries
1/2 c. sugar
1/4 c. shortening
1 egg
1 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. milk
Pour washed blueberries into buttered casserole (1 1/2 quart size). Sprinkle
with 1/4 cup sugar. Cream 1/2 cup sugar and 1 egg together. Sift together
flour, baking powder, and salt. Add this to creamed mixture alternately with
1/2 cup milk. Bake at 375 degrees for 45 minutes. Spoon out while hot and
serve with whipped cream, ice cream, or milk. Serves 4 to 6.
UPSIDE DOWN APPLE CAKE
3 Granny Smith or other tart cooking apples
3 tbsp. lemon juice
1 tbsp. pumpkin pie spice
1/4 c. butter
1 (16 oz.) pkg. golden pound cake mix
2 eggs, for use in cake mix
2 tsp. grated orange peel (optional)
Core apples, cut into slices. Toss with lemon juice and spice. Melt butter
in a 10 inch cast iron or oven proof skillet. Remove from heat. Stir in
brown sugar. Arrange apple slices in skillet in circular pattern. Pour in
any juice remaining in bowl. Mix cake mix according to package directions,
using the 2 eggs; add peel if desired. Pour batter over apples. Bake at 350
degrees for 40 to 45 minutes. Cool completely in pan before turning onto
platter. Serve with vanilla ice cream.
PEACH & BLUEBERRY UPSIDE DOWN
CAKE
3 med. peaches
6 tbsp. lite brown sugar
1/2 c. blueberries
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 stick butter
1/2 c. sugar
1 egg
1 tsp. vanilla
1/4 c. milk
Grease 8 inch round cake pan. Peel and slice peaches then arrange in bottom
of pan, coming up sides slightly. Sprinkle brown sugar over peaches. Scatter
berries. Toss together flour, baking powder and salt. Cream butter and
sugar, then add egg and vanilla. Add dry ingredients alternating with milk.
Spread over fruit. Bake at 375 degrees for 35 to 40 minutes. Cook on wire
rack for 5 minutes. Loosen and turn onto plate.
UPSIDE DOWN RAISIN CARROT CAKE
1 c. raisins
1 1/2 c. flour
1 can (20 oz.) pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 c. brown sugar, packed
1/2 tsp. ground cinnamon
3/4 c. granulated sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 tsp. vanilla
1 c. shred carrots
Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch
oven proof skillet. Blend in brown sugar, arrange pineapples over sugar
mixture and top with 1/2 raisins. Beat remaining 1/4 cup margarine with
granulated sugar until fluffy. Beat eggs, vanilla and carrots. Combine dry
ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2
reserved syrup until blended. Repeat ending.
MAPLE UPSIDE DOWN CAKE
Prepare 1 box white cake mix as directed on package. Pour into 9 x 13 inch
pan. Pour the following warm syrup mixture in a zig-zag fashion over the
cake: 2 c. warmed maple syrup
1/2 c. whipping cream
1/2 tsp. salt
Bake as usual. (This syrup mix will form its own goodie on bottom of cake
pan. Serve warm with commercial sour cream mixed with syrup.)
FUDGE UPSIDE DOWN CAKE
3/4 c. sugar
1 tbsp.butter
1/2 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. cocoa
1/2 c. chopped nuts
TOPPING
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/2 c. boiling water
Cream sugar, butter and milk. Sift flour, salt, baking powder and cocoa and
add to creamed mixture. Place cake mixture in buttered and floured pan, a 9
x 9 inch pan. Sprinkle with nuts.
TOPPING: Combine sugars and cocoa. Sprinkle over
batter. Cover with hot water. Bake at 350 degrees for 30 minutes.
UPSIDE DOWN GERMAN CHOCOLATE CAKE
1 c. pecans, chopped
1 c. coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1/2 c. powdered sugar
Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German
chocolate cake according to box directions and pour over pecans and coconut.
Cream together cream cheese, butter and powdered sugar and pour over cake.
Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let
stand for 30 minutes to cool. Turn over on cookie sheet and cut.
EASY PEACH UPSIDE DOWN CAKE
1 pkg. yellow or white cake mix
1 (16 oz.) can peaches, drained & sliced
1/8 c. margarine (1/4 stick)
1/2 c. brown sugar
Whipped cream (optional)
Preheat oven to 350 degrees. Generously grease 9 x 13 inch pan with
margarine. Arrange peach slices in pan until evenly covered. Sprinkle with
brown sugar. Prepare cake mix according to package directions. Spoon over
peaches, covering well. Bake for 55 to 60 minutes. Top should spring up when
touched in middle. Remove from oven and serve with whipped cream, if desired
or cover and refrigerate and serve cold.
OLD FASHION PINEAPPLE UPSIDE DOWN
CAKE
1 c. brown sugar
1 yellow cake mix
1 can of crushed pineapple
1 tbsp. butter
Take old iron skillet (deep one), butter the bottom and sides with butter.
Pour brown sugar on bottom of skillet. Cover the bottom well. Pour can of
crushed pineapple on top of brown sugar. Mix cake mix as box directs. Pour
on top of brown sugar and bake at 350 degrees for 50 minutes.
PINEAPPLE UPSIDE DOWN CAKE
1-1/2 sticks margarine
2 c. light brown sugar, packed
Pineapple & juice
3 eggs
1 c. sugar
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in
skillet. Remove from heat, add brown sugar. Mix together 8 slices of
pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine
and sugar. Separate eggs in large bowl. Beat yolks until light and smooth.
Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well
dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites
until stiff then fold into the above mixture. Pour onto the margarine, sugar
and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes. Let cool
for 10 minutes, put plate over skillet or pan and dump upside down.
UPSIDE DOWN PUMPKIN CAKE
1 lb-13 oz. can pumpkin
2 tsp. cinnamon
1/2 tsp. ginger
3 eggs, beaten
1 1/4 c. sugar
2 tsp. nutmeg
1 (12 oz.) can evaporated milk
Mix all ingredients together and pour into a buttered 9x13 inch pan. Pour or
crumble 1 box yellow cake mix over pumpkin mixture. Top with chopped walnuts
or pecans. Melt 1 cup butter and pour over chopped nuts. Bake 1 hour at 350
degrees. Serve with whipped cream, if desired. Serves: 12-15.
CHERRY UPSIDE DOWN CAKE
3 tbsp. of butter (melted and put in round pan)
1/2 c. brown sugar
1 can Cherries in water, drained
1-1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening, spry
2/3 c. sugar
1 egg
3/4 tsp. vanilla
2/3 c. milk
Mix spry and sugar; add egg and vanilla. Next, add flour, baking powder and
salt; mix together then add milk. Pour cake mix over cherries. Bake for 20
to 30 minutes in 350 degree oven.
RHUBARB UPSIDE DOWN CAKE
3 c. rhubarb (1 inch)
1 c. sm. marshmallows
3/4 c. sugar
1/2 c. shortening
1 c. sugar
1 3/4 c. sifted flour
1/4 tsp. salt
3 tsp. baking powder
1/2 c. milk
2 beaten eggs
Preheat oven to 350 degrees. Arrange rhubarb in greased 9 x 11 inch pan. Add
marshmallows and 3/4 cup sugar. Top with batter made by creaming shortening
and 1 cup sugar. Add eggs. Sift dry ingredient and add alternately with
milk. Bake 1 hour. Cool slightly loosening around edge. Invert and serve
topped with whipped cream.
CHOCOLATE CHERRY UPSIDE-DOWN CAKE
1 tbsp. cold water
1 tbsp. cornstarch
1/4 to 1/2 tsp. almond extract (optional)
1 (21 oz.) can cherry pie filling
1 2/3 c. flour
1 c. sugar
1/4 c. Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla
Heat oven to 350 degrees. Combine cold water, cornstarch and almond extract,
if desired. Stir in cherry pie filling; blend well. Spread evenly on bottom
of ungreased 9x9 inch pan. Set aside. Combine flour, sugar, cocoa, baking
soda and salt. Add water, oil, vinegar and vanilla. Stir or whisk until
batter is smooth and well blended. Pour evenly over cherry mixture. Bake
40-45 minutes or until toothpick inserted in center comes out clean. Cool 10
minutes. Invert onto serving plate. Serve warm.
DREAM WHIP UPSIDE DOWN CAKE
1 c. brown sugar, firmly packed
1/3 c. oleo or butter, melted
1 lg. can chunked or crushed pineapple, drained
Maraschino cherries
1/2 c. nuts, chopped
1 pkg. yellow cake mix
1 pkg. Dream Whip
4 eggs
1 c. pineapple juice
Combine sugar and butter in 9 x 13 inch pan. Cover with pineapple. Place
cherries amongst pineapple. Sprinkle with nuts and 1/2 cup pineapple juice.
Set aside. Combine cake mix, dry package of Dream Whip, eggs and remaining
pineapple juice. Blend until moistened and then beat for 4 minutes.
Carefully spoon cake mixture over pineapple mixture in bottom of pan. Bake
at 350 degrees for 40 to 50 minutes. Let stand for 10 minutes and turn over
on a large pan or tray. Serve warm or cold with Cool Whip.
PEANUT BUTTER UPSIDE DOWN CAKE
TOPPING
1/4 c. butter
1/4 c. peanut butter
1 c. brown sugar, firmly packed
2 tsp. water
1/2 c. chopped peanuts
1/2 c. whole peanuts
BATTER
1 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. sugar
1/4 c. water
1 tsp. lemon extract
Make the topping first. Get a heavy 9 to 10 inch skillet; add butter and
heat until melted. Stir in brown sugar, peanut butter and water smoothly. I
mix in both chopped and whole peanuts. Smooth over bottom skillet evenly.
Make batter. Start your oven at 350 degrees. Sift flour, baking powder and
salt together. Beat eggs slightly. Add sugar to eggs gradually and beat
vigorously. Use an electric mixer. Beat until mixture is smooth and thick.
Stir in flour mixture alternating the water and lemon extract. Pour over
peanut topping and bake 30 to 35 minutes or until cake tests done. Loosen
from skillet with knife, invert over serving platter.
CRANBERRY UPSIDE DOWN CAKE
3 tbsp. unsalted butter
1/2 c. light brown sugar
12 to 16 oz. cranberries, rinsed, picked over and patted dry
5 tbsp. unsalted butter, margarine or shortening
3/4 c. sugar
1 egg
1 tsp. vanilla
1 tsp. grated orange zest
1 1/4 c. sifted all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
Preheat oven to 350 degrees F. With the 3 tablespoons of butter, lightly
grease the sides of your 9x1 1/2 inch round cake pan and distribute the
remaining over the bottom of the pan. Sprinkle with the 1/2 cup sugar.
Arrange the dry cranberries evenly over the bottom. Set aside. Sift together
the flour, baking powder and salt. Add the orange zest. Set this aside. In a
mixing bowl, cream together the butter, sugar, egg, vanilla and orange zest.
Beat the mixture until it is well combined. Add the dry ingredients and milk
all at once. Beat on high; spread out for 2 minutes, scraping bowl
occasionally. Pour the batter over the cranberries and smooth the top. Bake
cake in the middle of your preheated oven for 35 to 45 minutes or until
wooden picks inserted in center comes out clean. Allow your Cranberry Upside
Down Cake to cool in pan about 5 minutes. Invert onto a cake plate. You
might leave the pan over your cake for a few minutes. If glazing, melt jelly
in a small saucepan over low heat. Brush this over your cake. Serve warm or
at room temperature with sweetened whipped cream, if desired. Serves 8.
UPSIDE DOWN RAISIN CARROT CAKE
1 c. raisins
1 1/2 c. flour
1 can pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 tsp. baking soda
1/2 c. packed brown sugar
1/2 tsp. cinnamon
3/4 c. sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ginger
1 tsp. vanilla
1 c. shredded carrot
Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch
oven proof skillet. Blend in brown sugar. Arrange pineapple over sugar
mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup margarine with
sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry
ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2
reserved syrup until blended. Repeat, ending with dry ingredients. Fold in
remaining 1/2 cup raisins. Pour batter over pineapple. Bake at 350 degrees
for 40-45 minutes. Stand 5 minutes before inverting to serving plate.
Serves 8.
APRICOT UPSIDE DOWN CAKE
3 lg. tbsp. butter or Imperial margarine
1 1/2 c. light brown sugar (C&H)
2 (17 oz.) cans apricot halves (Del Monte)
1 1/2 c. sugar
3 egg yolks, beaten
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch of salt
3 egg whites, beaten stiff
1/2 c. water
Grease 12-inch cast iron frying pan. Cream together brown sugar and butter
and pack in bottom of fry pan. Drain apricots and place upside down on top
of sugar mixture. Set aside and preheat oven to 350 degrees. Mix 1 1/2 cups
sugar with 3 beaten egg yolks. Mix 1 1/2 cups flour with 1 1/2 teaspoons
baking powder and salt. Add slowly 1/2 cup water. Beat egg whites until
stiff. Fold in to batter gently. Pour over apricots. Bake 50-60 minutes.
Invert immediately onto large round serving plate.
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