Upside Down Cake

Pink_Diamond's Note:

Here is a basic upside down cake recipe with different fruit variations. All are lovely. When making the rhubarb variation toss the extra 1/4 cup brown sugar with the rhubarb and let it sit a couple of minutes before tossing it into the cake pan.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Serves: 9

Yield: 1.0 cake

• 1/3 cup shortening
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 3 tablespoons butter
• 1/2 cup brown sugar, packed

Apple Variation

• 3 apples, peeled and sliced

Peach Variation

• 1 (20 ounce) can peach slices, drained

Pineapple Variation

• pineapple ring
• glace cherries, to place in pineapple ring holes

Rhubarb Variation

• 1/4 cup brown sugar, packed
• 2 cups rhubarb, diced

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in 8” square baking pan and sprinkle with sugar. Cover with one of the variations.
3. Set aside.
4. Cream shortening and sugar thoroughly, add egg and vanilla and beat until light and fluffy.
5. Blend together the flour, baking powder and salt and add to creamed mixture alternately with milk.
6. Beat well after each addition.
7. Pour batter over fruit variation of choice.
8. Bake for 40 to 50 minutes.
9. Invert at once on a serving plate being careful not to burn yourself.
10. Best served warm.

Reviews

[Trish Za Dish]

I also used plums with this cake and I really liked how the fruit with cake mix turned out. I used a lil less baking soda then called for and it was still too much. I would scale it down right to 1tsp. Other than that it was yummy and baked in less than 40 mins.

[Boomette]

This is a great basic upside down cake. My favorite is pineapple so that's what I made. It was so good. In the cake dough, I used only 1/2 cup sugar. Other than that, I followed the recipe and got a beautiful and delicious cake. Thanks Pink :) Made for Photo tag

[littlemafia]

This was super good,as DD said.She helped me make it(she spends a lot more time in the kitchen since I bought an apron for her).We used plums and I could see us making this many times.Sour cherrie would be great. I liked it that it was moist and not spongy like other upside down cakes.I wasn't sure which sugar went in the bottom of the pan,since it didn't specify,but I guess it's the brown one.In the batter,I cut down the amount to half cup and it worked fine,even though the plums were a little tart.Thanks for sharing.