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Upside-down cake

Explore 35 recipes, 8 videos, and more

Upside-Down Lemon Meringue Pie

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Satsuma Mandarin and Vanilla Upside-Down Cake

Ingredients
  • 4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1 vanilla bean, split and scraped, pod reserved for another use
  • 1 1/2 cups sugar
  • 3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
  • 1 1/3 cups plus 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 1 tablespoon finely grated mandarin zest
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
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Pineapple-Mango Upside-Down Cake

Ingredients
  • 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature, plus more for pan
  • 1 medium ripe pineapple (about 3 1/2 pounds), peeled and cut crosswise into 1/4-inch-thick slices
  • 1 medium ripe mango (about 3/4 pound), peeled
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
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Pineapple Upside-Down Cakes

Ingredients
  • 1/4 cup sugar, plus 1 teaspoon for sprinkling
  • Four 1/4-inch-thick slices fresh pineapple, peeled and cored
  • 1/2 cup sifted cake flour
  • 1/2 teaspoon baking powder
  • Pinch of kosher salt
  • 2 tablespoons vegetable oil
  • 3 tablespoons frozen pineapple juice concentrate, at room temperature
  • 1/4 teaspoon pure vanilla extract
  • 2 large egg whites
  • 1 tablespoon sifted confectioners' sugar
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Pineapple Upside Down Cake

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Apple Brown Betty and Upside Down Pineapple Cake

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Pineapple Upside Down Cake with Michael Kors

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Pineapple Upside Down Cake in Cast Iron Skillet

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Chef Barricelli's Pineapple Mango Upside-Down Cake

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Rhubarb Upside-Down Crumb Cake

Ingredients
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
  • 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/4 inch thick
  • 1 cup all-purpose flour
  • 1 3/4 cups sugar
  • 1/2 cup sugar
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup sour cream
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