Upside Down Cakes

Upside-Down Cakes

Children love layering the fruit and then watching the surprise reveal when the cake is turned upside down. These classic fruit-topped cakes are fun baking projects for families and make beautiful desserts for gatherings, holidays, and special occasions.

Pineapple Upside-Down Cake

Ingredients

1/2 cup butter
1 1/2 cups firmly packed brown sugar
1 teaspoon cinnamon
1 (20-ounce) can pineapple slices, drained
10 maraschino cherries
1 yellow cake mix plus ingredients called for on package

Directions

Preheat oven according to cake mix package directions.

Melt the butter and pour it into the bottom of a 9x13-inch baking pan.

Mix together the brown sugar and cinnamon. Sprinkle evenly over the melted butter.

Arrange the pineapple slices in a single layer over the sugar mixture.

Place a maraschino cherry in the center of each pineapple slice.

Prepare the cake mix according to package directions, replacing part of the liquid with pineapple juice from the can for extra flavor.

Pour the batter evenly over the fruit layer.

Bake according to package directions until a toothpick inserted into the center comes out clean.

Cool for no more than 10 minutes.

Carefully invert the cake onto a serving tray or cake board and remove the pan.

Yield: 12 servings.

Apple Upside-Down Cake

Ingredients

1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 small apples, peeled, cored, and sliced into rings
Maraschino cherries
2 eggs, separated
1/2 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup apple juice

Directions

Preheat oven to 350°F.

In a small bowl, combine brown sugar, melted butter, cinnamon, and nutmeg. Spread evenly into the bottom of a round cake pan.

Arrange the apple rings over the sugar mixture. Place cherries in the centers of the apple rings and fill any gaps as desired.

In a mixing bowl, beat the egg yolks until thick and pale yellow. Add the sugar and beat until combined.

Add the flour, baking powder, salt, and apple juice. Mix until smooth.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the egg whites into the batter.

Pour the batter over the apples and cherries.

Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 2 minutes.

Carefully invert onto a serving plate and serve warm.

Yield: 6 servings.