Upside-down cakes have a certain appeal, thanks to their sweet, sticky toppings that bake along with the cake. Since many recipes start with a cake mix, this dessert is easy to make. While pineapple is the most familiar version, other fruits — and some vegetables — work well too.
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Rhubarb Upside-Down Cake
1 18.25-ounce package yellow cake mix
6 cups chopped rhubarb
1 cup granulated sugar
3 cups miniature marshmallows
Preheat oven to 350 degrees. Grease a 9×13-inch pan. Place chopped rhubarb on the bottom of greased 9×13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.
Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan. Bake for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top. Makes 24 servings.
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Pineapple Upside-Down Cake
1/2 cup butter
1-1/2 cups brown sugar
1 20-ounce can sliced pineapple
10 maraschino cherries
1 18.25-ounce package white cake mix
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare cake mix according to instructions on package, substituting some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer. Bake according to instructions on package. Cool for 10 minutes, then carefully turn out onto a plate. Makes 12 servings.
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Pumpkin Upside-Down Cake
1 29-ounce can pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
Salt to taste
1-3/4 cups white sugar
3 eggs
1 12-ounce can evaporated milk
1 18.25-ounce package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted
Preheat oven to 350 degrees. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9×13-inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake. Bake1 hour and then let cool. The cake will be “liquidy” at first, but will solidify as it cools. Once cooled, carefully turn out onto a plate. Makes 8 to 10 servings.
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Pantry Pointers
When making an upside-down cake, remember not to let it cool too much or it will be stuck to the pan.