Get Ready to Flip Over 31 Unbelievably Unique Upside-Down Cake Recipes (2024)

FAQs

When should you flip an upside-down cake? ›

Let it cool on a wire rack for at least 10 minutes and up to half an hour, then lay a flat plate over the top of the cake pan. Carefully flip the cake over onto the plate. Bang on the bottom of the pan for good measure, then lift the pan off.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water.

You have to refrigerate it, especially after you bake it. Though, cool it first. And make sure to do that before putting it in the fridge. Consequently, if you did not store it in the fridge, it will indeed spoil quickly.

Traditional upside-down preparations include the American pineapple upside-down cake, the French Tarte Tatin, and the Brazilian or Portuguese bolo de ananás (also known as bolo de abacaxi).

Cast iron may not be on the ingredient list for your upside-down cake, but it's the perfect piece of cookware to experiment with this classic dessert.

The trick with upside down cakes is keeping the caramel and fruit from sticking to the pan when you unmold it. The answer is parchment paper. Prep your pan by greasing the bottom, placing a circle of parchment cut to fit in the pan, and then greasing the parchment.

Milk's fat and protein add tenderness, structure, and flavor to a cake — all great attributes you want in your baking!

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

The prickly but sweet 🍍 signifies a “complicated” relationship, but this fruit-filled code has many other ingredients in the mix: : Single. 🍎: Engaged. 🍒: Committed relationship.

Why is the top of my pineapple upside-down cake soggy? ›

There are two culprits to watch for that could cause your cake to turn out this way: 1) Over-mixing the dry ingredients (just stir until the wet and dry ingredients are combined, don't overdo it!) and 2) over-baking the cake.

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

A favorite from many years ago, named after Amy's son Jake. It's a pillowy, heavenly angel food cake made with fresh egg whites, cane sugar, a little flour, and lots of vanilla extract and beans.

A two-tier Godfather themed cake featuring all hand-modeled and edible elements from the classic movie. The cake is lemon chiffon with a delicious raspberry butter-cream filling, covered in dark chocolate ganache and LMM fondant.

Turning it upside down for cooling helps prevent it from collapsing as it cools. Remember to use oven mitts when handling the pan. Since the pan hasn't been out of the oven for very long, it may still be hot enough to burn you.

Otherwise, wait until the pan is cool enough to handle. It can still be warm, but not hot enough to be painful if you are lifting it to turn over. If it is still too hot, the cake has not cooled enough and will rip apart when you turn it over.

In the test kitchen, we often recommend rotating cakes, pastries, and breads in the oven halfway through baking to promote even browning. (This is especially important because most ovens do not heat evenly.) But we don't generally recommended rotating delicate, airy cakes for fear that they will collapse.