People will flip over this cake

Ask the Chef

January 26, 2003

My mother used to make the best dessert called upside-down cake. Have you ever heard of this, and do you have a recipe?

I have heard of all kinds of cakes. Right-side-down cake, wrong-side-up cake, inside-out cake, and of course, upside-down cake. Now, I'm guessing that your wonderful mother made the more traditional pineapple upside-down cake with the snazzy maraschino cherry garnish. If not, you can substitute whatever fruit she used for the pineapple and cherries in the following recipe.

The fantastic thing about this cake is the delicious glaze, which is made with brown sugar, butter and fruit. When the cake is flipped over, the glaze becomes the top and rolls down the rest of the cake.

After you make this, the only thing upside down will be the tangle of people fighting over the cake.

Right-Side-Up, Upside-Down Cake


1/3 cup butter

1/2 cup brown sugar

6-8 canned pineapple slices, drained

6-8 maraschino cherries


2 eggs

2 / 3 cup granulated sugar

6 tablespoons pineapple juice

1/2 teaspoon vanilla

1 cup sifted all-purpose flour

1/3 teaspoon baking powder

1/4 teaspoon salt

Preheat the oven to 350 degrees.

To make the glaze, melt the butter in a heavy cake pan or baking dish. Sprinkle the brown sugar evenly over the butter. Arrange pineapple slices over the butter-sugar coating, covering the bottom of the dish. Place a cherry in the center of each pineapple slice.

To make the batter, beat the eggs until thick and lemon-colored (5 minutes). Gradually beat in the sugar, then add the pineapple juice and vanilla. Sift together the flour, baking powder and salt, and beat into the mixture all at once.

Pour the batter over the fruit; do not stir. Bake in the oven for 45 minutes or until a wooden pick can be inserted in the center of the cake and come out clean.

Immediately turn the cake upside down on a serving plate. Do not remove the cake from the pan for 5 to 10 minutes; the brown sugar mixture will run down over the cake instead of clinging to the pan.

Serve warm, with whipped cream or ice cream.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.