Nashville, TN – There is always a moment of anticipation before turning something you’ve baked out of the pan – whether it’s a cake, classic Potatoes Anna or a skillet of crusty brown cornbread. But nothing is more rewarding than turning out a beautiful upside-down cake with its rich gooey topping.
“Upside-down cakes just seem to strike the perfect balance between festive and familiar that makes them welcome everywhere they go,” observes Martha White® baking expert Linda Carman. “And the good news is that they don’t have to be hard to make.”
Before the pineapple upside-down cake craze, there were similar cake recipes with fruit baked on the bottom and turned out of the pan to form a topping. In the mid-nineteenth century, early settlers used whatever fruits, nuts or other ingredients that were readily available like cherries, apples and pears. And because they were often cooked in a cast iron skillet over an open fire or top of the stove, these early versions of upside-down cakes were called skillet cakes.
21st Century Upside-Down Cakes
These days there is no limit to the flavors that can be combined to make a fun upside-down cake and convenient mixes can help you turn one out in a flash. Pineapple Upside-Down Corn Meal Cake is a delectable twist on the classic. Pineapple packed in its own juice combines with a rich buttery corn meal cake to create a fresh flavor and moist texture that bring this favorite into a new age.
Just right for a summer brunch, Peachy Blueberry Upside-Down Cake is easy to make using blueberry cheesecake muffin mix and fresh or frozen peach slices. And no one will be able to resist Chocolate Chocolate Chip Upside-Down Cake with a brown sugar, pecan and coconut topping reminiscent of German chocolate cake filling.
The upside-down cake – whether you select a classic recipe or one of these updated versions – is certain to be a sweet addition to your next family meal or festive gathering. For additional dessert recipes to make any occasion special, visit www.marthawhite.com
Pineapple Upside-Down Corn Meal Cake
Topping
1/4 cup butter or margarine
1/2 cup sugar
1 (15 1/4 oz.) crushed pineapple, packed in pineapple juice, drained
Cake
2 (7 oz.) pkg. Martha White® Sweet Yellow Cornbread Mix
1/4 teaspoon nutmeg
1/4 cup sugar
1 cup milk
1 egg, beaten
1/2 cup butter or margarine, melted
1/2 cup sour cream
Whipped cream or topping, optional
Directions
- Heat oven to 325° F. In ungreased 10-inch cast iron skillet, melt 1/4 cup butter. Remove from heat; stir in 1/2 cup sugar and pineapple; spread evenly.
- In medium bowl, combine cornbread mix, nutmeg, 1/4 cup sugar, milk, egg, 1/2 cup butter and sour cream. Stir just until blended. Pour batter over pineapple in skillet.
- Bake at 325° F. for 35 to 40 minutes or until golden brown. Remove from oven. Loosen edges of cake. Place serving plate on top of skillet; carefully invert cake onto plate.
Serve topped with whipped cream, if desired.
8 servings
Peachy Blueberry Upside-Down Cake
Topping
1/4 cup butter or margarine
1/2 cup firmly packed brown sugar
2 cups sliced peeled peaches, fresh or frozen without sugar, thawed
Cake
2 (7 oz.) pkg. Martha White® Blueberry Cheesecake Muffin Mix
3/4 cup milk
1/4 cup butter or margarine, melted
1/4 teaspoon almond extract
Whipped cream or topping, optional
Directions
- Heat oven to 325° F. In ungreased 10-inch cast iron skillet, melt 1/4 cup butter. Remove from heat; stir in brown sugar and spread evenly. Arrange peaches overlapping in one layer.
- In medium bowl, combine muffin mix, milk, 1/4 cup butter and almond extract. Stir just until blended. Pour batter over peaches in skillet.
- Bake at 325° F. for 30 to 35 minutes or until golden brown. Remove from oven. Loosen edges of cake. Place serving plate on top of skillet; carefully invert cake onto plate. Serve warm. Top with whipped cream, if desired.
8 servings
Chocolate Chocolate Chip Upside-Down Cake
Topping
1/3 cup butter or margarine
1/4 cup firmly packed brown sugar
1 cup chopped pecans
1/2 cup sweetened flaked coconut
1 tablespoon water
Cake
2 (7.4 oz.) pkg. Martha White® Chocolate Chocolate Chip Muffin Mix
2 tablespoons sugar
1 cup milk
Whipped cream or topping, optional
Directions
- Heat oven to 325° F. In ungreased 10-inch cast iron skillet, melt butter. Remove from heat; stir in brown sugar, pecans, coconut and water; spread evenly.
- In medium bowl, combine muffin mix, sugar and milk. Stir just until blended. Pour batter over mixture in skillet.
- Bake at 325° F. for 35 to 40 minutes or until golden brown. Remove from oven. Loosen edges of cake. Place serving plate on top of skillet; carefully invert cake onto plate.
- Serve topped with whipped cream, if desired.
8 servings
