These easy, upside-down cake recipes turn tender cake and juicy fruit, like berries, peaches and pineapple, into stunning, glazy fruit-topped desserts.
1/26
Peach Upside-Down Cake
From the Recipe Creator:
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. —Terri Kirschner, Carlisle, Indiana
2/26
Pineapple Upside-Down Cake
From the Recipe Creator:
A classic recipe like this never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas
3/26
Apple-Pumpkin Upside-Down Cake
From the Recipe Creator:
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
4/26
Black Forest Upside-Down Cake
From the Recipe Creator:
The divine flavors of this simple Black Forest cake will impress your guests and leave you with many requests for the recipe! —Kimberly Campbell, Wheeling, West Virginia
5/26
Pineapple Coconut Upside-Down Cake
From the Recipe Creator:
This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario
6/26
Strawberry Upside-Down Cake
From the Recipe Creator:
For a tasty twist, this special shortcake has a berry layer on the bottom. The tempting strawberry upside-down cake is a sweet that our family has savored for years. —Debra Falkiner, St. Charles, Missouri
7/26
Plum Upside-Down Cake
From the Recipe Creator:
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
8/26
Pineapple Upside-Down Bundt Cake
From the Recipe Creator:
This upside-down pineapple Bundt cake, which is a variation on the classic confection, couldn’t be easier because it starts with a cake mix. Be sure to grease the Bundt pan well so it comes out clean. —Pat Remour, East Moline, Illinois
9/26
Strawberry-Rhubarb Upside-Down Cake
From the Recipe Creator:
I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana
10/26
Sweet Cherry Upside-Down Cake
From the Recipe Creator:
This cherry upside-down cake is a summer staple in our house, and it's always welcomed at neighborhood and family barbecues. It's best served warm with some vanilla ice cream or whipped cream on top. —Nicole Nutter, Prosser, Washington
11/26
Mini Pineapple Upside-Down Cakes
From the Recipe Creator:
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
12/26
Apple Cranberry Upside-Down Cakes
From the Recipe Creator:
Cornmeal gives this upside-down cake a unique texture. Apples, cranberries and pecan make a delicious alternative to the typical pineapple and cherries. —Margee Berry, Trout Lake, Washington
13/26
Upside-Down Fruitcake
From the Recipe Creator:
I get tired of people bad-mouthing fruitcake. It's one of my favorite holiday flavors and I look forward to it every year. This year, I decided to combine it with everyone's favorite, upside-down cake. Try to say no to this fruitcake—I dare you! —James Schend, Pleasant Prairie, Wisconsin
14/26
Upside-Down Blood Orange Cupcakes
From the Recipe Creator:
Making blood orange cupcakes is my favorite way to use fresh blood oranges. I start with a cake mix and bump up the flavor with essential oil. No one knows these cupcakes are not from scratch. —Monica Chadha, Fremont, California
15/26
Cranberry Pecan Upside-Down Cake
From the Recipe Creator:
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
16/26
Skillet Pineapple Upside-Down Cake
From the Recipe Creator:
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
17/26
Rhubarb Berry Upside-Down Cake
From the Recipe Creator:
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
18/26
Pineapple Upside-Down Cupcakes
From the Recipe Creator:
I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. —Barbara Hahn, Park Hills, Missouri
19/26
Rhubarb Upside-Down Cake
From the Recipe Creator:
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
20/26
Cranberry Pineapple Upside-Down Cake
From the Recipe Creator:
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
21/26
Blueberry-Lemon Upside-Down Cake
From the Recipe Creator:
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
22/26
Pineapple Upside-Down Cheesecake
From the Recipe Creator:
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
23/26
Apple Upside-Down Cake
From the Recipe Creator:
Topped with walnuts and caramelized tart apple slices, this apple upside-down cake is both easy and dazzling. It never fails to make tasters say, “wow!”—Linda Wetsch, Mandan, North Dakota
24/26
Banana Upside-Down Cake
From the Recipe Creator:
For a fun and distinctive way to use bananas, try this banana upside down cake. Every time I serve this treat, someone requests the recipe. —Ruth Andrewson, Leavenworth, Washington
25/26
Apricot Upside-Down Cake
From the Recipe Creator:
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
26/26
Orange and Pear Upside-Down Cake
From the Recipe Creator:
I love cooking with my cast-iron skillet, whether it's to make a main dish or dessert. This upside-down cake is a fall version of a typical summer favorite. — Linda Persall, Cullman, Alabama
Upside-Down Cakes FAQ
What fruits can I use in upside-down cakes?
You can use almost any fruit in upside-down cakes. Pineapple, apples, pears, peaches and plums hold their shape during baking and create a defined, glossy topping. Softer fruits like berries or cherries also work, but will not look as defined after baking. Instead of choosing just one fruit, mix a few together, like pineapple and cherries or peaches and blackberries, for more color and flavor contrast. If using fresh, seasonal fruit, don’t use it when it’s super ripe, or it will disintegrate during baking.
How do I prevent my upside-down cake from sticking to the pan?
The easiest way to prevent an upside-down cake from sticking is to coat the pan generously with butter before adding the sugar and fruit. A heavy-duty cake pan or skillet also helps, so the sugar caramelizes but does not burn. Once baked, let the cake cool briefly, about 5 to 10 minutes, then run a knife around the side before flipping it onto a plate. If you wait too long, the caramel will harden and glue the cake to the pan.
What’s the best way to serve an upside-down cake?
Upside-down cakes are best served slightly warm, when the caramel and fruit topping are soft and glossy. Slice the cake with a sharp knife so the fruit doesn’t tear, and top each piece with softly beaten homemade whipped cream or a scoop of vanilla ice cream. If you made it ahead, warm slices gently in the oven or microwave before serving.
