The best delicious Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Upside-down Cake recipe today!
Hello my friends, this Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Upside-down Cake.
What Makes This Upside-down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Upside-down Cake.
Ready to make this Upside-down Cake Recipe? Let’s do it!
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2 Eggs
Gradually beat in
2/3 c Sugar
Beat in all at once
6 tb Juice from fruit
1 ts Flavoring
Sift together and beat in
-all at once
1 c Sifted Gold Medal flour
1/3 ts Baking powder
1/4 ts Salt
From: Betty Crocker Picture Cook Book, 1950 This was another one that I
would beg my grandmother to make for me.
The pineapple would flavor the cake … and the brown sugar would be a
caramelized meld with the pineapple and cherries. Makes my mouth water
just thinking of it. And it’s quick and easy, too!
First, prepare the pan: Melt 1/3 cup butter in heavy 10″ skillet or baking
dish. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange drained,
cooked fruit in attractive pattern on the butter-sugar coating.
Make the cake batter and pour it over fruit. Bake until wooden pick thrust
into center of cake comes out clean. Immediately turn upside-down on
serving plate. Do not remove pan for a few minutes. Brown sugar mixture
will run down over cake instead of clinging to pan. Serve warm with plain
or whipped cream.
Note: I recommend pineapple slices, with maraschino cherries studded in
between for fruit. -Perry-
Cake batter: Beat until thick and lemon colored (5 min)
TEMPERATURE: 350 degrees F. (mod. oven) TIME: Bake 45 min.
Yields
6
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