7 Irresistible Upside Down Cake Recipes for Every Craving

There’s something undeniably charming and utterly delicious about an upside-down cake. With its beautifully caramelized fruit topping and moist, tender crumb, it’s a dessert that always impresses. From the timeless appeal of a classic pineapple to the rich indulgence of caramel pecan, these cakes offer a delightful blend of flavors and textures.

Get ready to explore seven mouth-watering upside down cake recipes that are perfect for any occasion. Whether you’re a seasoned baker or looking for a simple yet stunning dessert, you’ll find a new favorite here.

Quick Overview

• Main topic: Upside-down cake recipes
• Best for: Desserts, special occasions, baking enthusiasts
• Number of recipes: 7
• Prep style: Baking, easy to follow
• Reader benefit: Delicious, visually appealing, varied cake recipes

Recipe 1: Classic Pineapple Upside Down Cake

The quintessential upside-down cake, featuring sweet, tangy pineapple and juicy maraschino cherries. This recipe brings a touch of retro elegance to your table.

Servings: 8

Prep time: 20 minutes

Cook / chill / rest time: 40-45 minutes

Ingredients:

For the Topping:

• ¼ cup (57 g) unsalted butter, melted
• ½ cup (100 g) packed light brown sugar
• 7 pineapple rings, drained (canned, in juice)
• 7 maraschino cherries, halved

For the Cake:

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 ml) milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Pour the melted butter into the prepared cake pan. Sprinkle the brown sugar evenly over the butter.
3. Arrange the pineapple rings on top of the brown sugar. Place a maraschino cherry half in the center of each pineapple ring and around the edges of the pan as desired.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
7. Carefully spoon the cake batter over the pineapple and cherries, spreading it gently to cover them completely.
8. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes. Then, place a serving plate upside down over the cake pan and carefully invert the cake onto the plate. Remove the pan.

Storage / Serving / Usage Note: Serve warm or at room temperature. Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Recipe 2: Apple Cinnamon Upside Down Cake

Embrace the flavors of fall with this comforting apple cinnamon cake. Sweet, tender apples infused with warm spices create a delightful treat.

Servings: 8

Prep time: 25 minutes

Cook / chill / rest time: 45-50 minutes

Ingredients:

For the Topping:

• ¼ cup (57 g) unsalted butter, melted
• ½ cup (100 g) packed light brown sugar
• 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and thinly sliced
• ½ teaspoon ground cinnamon

For the Cake:

• 1 ½ cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Pour melted butter into the prepared pan. Sprinkle brown sugar evenly over the butter, then arrange apple slices on top in an overlapping pattern. Sprinkle with ½ teaspoon cinnamon.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Spoon batter over the apples, spreading gently to cover.
7. Bake for 45-50 minutes, or until a wooden skewer comes out clean.
8. Cool in the pan for 10 minutes before inverting onto a serving plate.

Storage / Serving / Usage Note: Best served warm. Store covered at room temperature for up to 3 days.

Recipe 3: Caramel Pecan Upside Down Cake

Indulge in the luxurious combination of buttery caramel and crunchy pecans with this irresistible upside-down cake. It’s a showstopper dessert!

Servings: 8

Prep time: 20 minutes

Cook / chill / rest time: 45-50 minutes

Ingredients:

For the Topping:

• ¼ cup (57 g) unsalted butter, melted
• ½ cup (100 g) packed dark brown sugar
• 1 cup (110 g) pecan halves

For the Cake:

• 1 ¾ cups (220 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ⅔ cup (160 ml) milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Pour melted butter into the prepared pan. Sprinkle dark brown sugar evenly over the butter. Arrange pecan halves in a single layer over the sugar.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
5. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Carefully spoon batter over the pecans, spreading gently to cover.
7. Bake for 45-50 minutes, or until a wooden skewer comes out clean.
8. Cool in the pan for 10-15 minutes before inverting onto a serving plate.

Storage / Serving / Usage Note: Serve warm. Store covered at room temperature for up to 3 days.

Recipe 4: Mixed Berry Upside Down Cake

This cake is a celebration of summer fruits, combining juicy mixed berries with a tender vanilla cake. It’s light, refreshing, and full of flavor.

Servings: 8

Prep time: 20 minutes

Cook / chill / rest time: 40-45 minutes

Ingredients:

For the Topping:

• ¼ cup (57 g) unsalted butter, melted
• ½ cup (100 g) granulated sugar
• 1 ½ cups mixed berries (strawberries, blueberries, raspberries)

For the Cake:

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 ml) milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Pour melted butter into the prepared pan. Sprinkle ½ cup granulated sugar evenly over the butter. Distribute mixed berries over the sugar.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, cream softened butter and 1 cup granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
5. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Carefully spoon batter over the berries, spreading gently to cover.
7. Bake for 40-45 minutes, or until a wooden skewer comes out clean.
8. Cool in the pan for 10 minutes before inverting onto a serving plate.

Storage / Serving / Usage Note: Great with a scoop of vanilla ice cream. Store covered in the refrigerator for up to 3 days.

Recipe 5: Peach Ginger Upside Down Cake

This unique cake combines the sweetness of peaches with the subtle warmth of ginger, offering a sophisticated twist on the classic upside-down cake.

Servings: 8

Prep time: 25 minutes

Cook / chill / rest time: 45-50 minutes

Ingredients:

For the Topping:

• ¼ cup (57 g) unsalted butter, melted
• ½ cup (100 g) packed light brown sugar
• 3 medium peaches, peeled, pitted, and sliced
• 1 teaspoon grated fresh ginger

For the Cake:

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 ml) milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Pour melted butter into the prepared pan. Sprinkle brown sugar evenly over the butter. Arrange peach slices on top, then sprinkle with grated fresh ginger.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
5. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Spoon batter over the peaches, spreading gently to cover.
7. Bake for 45-50 minutes, or until a wooden skewer comes out clean.
8. Cool in the pan for 10 minutes before inverting onto a serving plate.

Storage / Serving / Usage Note: The ginger adds a lovely warmth. Store covered in the refrigerator for up to 3 days.

Recipe 6: Cranberry Orange Upside Down Cake

Perfect for holiday gatherings or a winter treat, this cake offers a delightful balance of tart cranberries and bright orange zest. It’s a colorful and flavorful option.

Servings: 8

Prep time: 20 minutes

Cook / chill / rest time: 40-45 minutes

Ingredients:

For the Topping:

• ¼ cup (57 g) unsalted butter, melted
• ½ cup (100 g) packed light brown sugar
• 1 ½ cups fresh or frozen cranberries
• 1 small orange, thinly sliced and seeds removed

For the Cake:

• 1 ¾ cups (220 g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 ml) milk
• 1 tablespoon orange zest

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Pour melted butter into the prepared pan. Sprinkle brown sugar evenly over the butter. Arrange orange slices on top, then scatter cranberries around them.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and orange zest.
5. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Carefully spoon batter over the fruit, spreading gently to cover.
7. Bake for 40-45 minutes, or until a wooden skewer comes out clean.
8. Cool in the pan for 10-15 minutes before inverting onto a serving plate.

Storage / Serving / Usage Note: A lovely dessert for brunch or tea. Store covered at room temperature for up to 3 days.

Recipe 7: Pear Cardamom Upside Down Cake

Elevate your dessert game with this refined pear and cardamom cake. The subtle, aromatic spice of cardamom perfectly complements the sweetness of tender pears.

Servings: 8

Prep time: 20 minutes

Cook / chill / rest time: 45-50 minutes

Ingredients:

For the Topping:

• ¼ cup (57 g) unsalted butter, melted
• ½ cup (100 g) packed light brown sugar
• 2-3 ripe but firm pears (such as Bosc or Anjou), peeled, cored, and sliced
• ½ teaspoon ground cardamom

For the Cake:

• 1 ¾ cups (220 g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅔ cup (160 ml) milk
• ½ teaspoon ground cardamom

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Pour melted butter into the prepared pan. Sprinkle brown sugar evenly over the butter. Arrange pear slices on top, then sprinkle with ½ teaspoon ground cardamom.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and ½ teaspoon ground cardamom.
5. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Carefully spoon batter over the pears, spreading gently to cover.
7. Bake for 45-50 minutes, or until a wooden skewer comes out clean.
8. Cool in the pan for 10-15 minutes before inverting onto a serving plate.

Storage / Serving / Usage Note: Serve slightly warm with a dusting of powdered sugar. Store covered at room temperature for up to 3 days.

Simple Tips for Best Results

• Drain Canned Fruit Well: If using canned fruit like pineapple, ensure it’s thoroughly drained to prevent a soggy cake bottom.
• Don’t Overmix: Mix cake batter until just combined; overmixing can lead to a tough cake.
• Cool Before Inverting: Allow the cake to cool in the pan for the recommended time (usually 10-15 minutes) before inverting. This helps the topping set and prevents it from sticking to the pan.
• Use a Non-Stick Pan: A good quality non-stick pan, properly greased and floured, will make inverting the cake much easier.
• Personalize Your Fruit: Feel free to experiment with other fruits like plums, apricots, or even thinly sliced mango for unique flavor combinations.

FAQ

What is an upside-down cake?

An upside-down cake is a cake baked with its toppings (usually fruit and a caramelized sugar mixture) at the bottom of the pan. Once baked, the cake is inverted onto a serving plate, revealing the beautiful, glossy fruit topping.

Can I make upside-down cakes ahead of time?

Yes, most upside-down cakes can be made a day in advance. Store them covered at room temperature or in the refrigerator, depending on the fruit. Reheating gently in the microwave can enhance their flavor if desired.

Why did my fruit stick to the pan?

This usually happens if the pan wasn’t sufficiently greased and floured, or if the cake wasn’t allowed to cool enough before inverting. The melted butter and brown sugar layer needs a bit of time to solidify slightly and release cleanly from the pan.

Final Thoughts

Upside-down cake recipes offer a delightful canvas for creativity, allowing you to blend various fruits and spices into a stunning dessert. Whether you prefer the classic tropical notes of pineapple or are eager to try a more adventurous flavor like pear cardamom, these recipes are sure to bring joy to your kitchen and table. Happy baking!