- Home
- Cake
- How To make Harvest Upside Down Cake
How To make Harvest Upside Down Cake
1/2 c Butter
1/2 c Packed brown sugar
2 md Cooking apples, peeled &
Sliced 1/2 c Whole berry cranberry sauce
1 1/3 c Flour
c Granulated sugar 2 t Baking powder
1/2 t Salt
1/3 c Shortening
2/3 c Milk
1 t Vanilla
1 Egg
Heat oven to 350 degrees. Melt butter in heavy 10-inch oven proof skillet or 9x9x2 inch square pan. Sprinkle brown sugar evenly over butter. Arrange apple slices in row around edge of skillet. Arrange remaining slices in 2 more rows in skillet. Spoon cranberry sauce between rows. Mix flour, granulated sugar, baking powder and salt in a large bowl. Add shortening, milk and vanilla. Beat on medium speed 2 minutes, scraping bowl constantly. Add egg. Beat on medium speed 2 minutes, scraping bowl frequently. Pour over fruit in skillet. Bake about 50 minutes until toothpick inserted in center of cake comes out clean. Immediately invert onto heatproof serving plate. Leave skillet over cake a few minutes (brown sugar mixture will run down over cake); remove skillet. Serve warm with whipped cream or vanilla ice cream if desired.
How To make Harvest Upside Down Cake's Videos
Turn Your Zucchini into Canned Pineapple, Plus, Pineapple Upside-down Cake Recipe
Apron Pattern:
Childhood Chores EBook:
Pineapple Zucchini Recipe:
Pineapple Upside-down Cake recipe:
Tromboncino Squash:
ForJars affiliate link: Code: RUTH10
Pineapple Upside Down Cake
Music by:
1- 8oz can of pineapple slices
2 tbsp butter or margarine
1/2 cup packed brown sugar
Maraschino cherries
1 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/3 cup shortening
3/4 cup granulated sugar
1 egg
1 1/2 tsp vanilla
Drain pineapple and reserve liquid.
Halve slices if desired.
Melt butter in a small bowl and add brown sugar and 1 tbsp of the reserved juice, mix.
Spread the brown sugar mixture in the bottom of a 9x1/2 round baking dish.
Arrange pineapple slices and cherries in pan.
Beat sugar and shortening together and then beat in egg and vanilla. Add 2/3 cup of reserved liquid (if you don't have enough add water to the remaining liquid until you get 2/3 of a cup) and mix.
Add flour and baking powder and mix well.
Spread in pan over pineapples and bake at 350F for 30-40 minutes until a toothpick inserted in center comes out clean. Cool 5-10 minutes.
Invert onto a plate.
Best served warm.
Pineapple upside down cake grow
Pineapple upside down cake grow
Pineapple Upside Down Cake in a Jar - Pressure Canned
Let me paint you a picture of this Pineapple Upside Down cake in a jar. Imagine the juicy goodness of pineapple mingling with the rich, caramelized brown sugar. All of that bliss is embraced by a moist and flavorful cake, nestled perfectly inside a jar, and pressure canned. It's a single-serving wonder that you can take with you on the go, enjoying every bite wherever you please.
#cakeinajar #pineappleupsidedowncake #pressurecanning #cakerecipe #dryitcanit
Get my recipe:
Fast Rhubarb Upside Down Cake!
Fast Rhubarb Upside Down Cake!
Start with 1 box of yellow cake mix.
To the cake mix add:
1 cup of water
1/3 cup canola oil
3 whole eggs... that is yokes and whites
Blend with a hand mixer for 1 to 2 minutes
Pour the cake mix into a sprayed 9 X 13 pan.
Cover the cake mix with Rhubarb that has been cut
into little 1/4 inch cubes. Cover just one layer deep.
Now sprinkle on 1&1/2 cups of white sugar all over
the Rhubarb evenly. Then pour 1 full pint of heavy
whipping cream on the very top of everything!
Bake it at 350 degrees for about 45 minutes or until
you can poke a toothpick into the cake and it comes
out dry!
When it comes out of the oven let it cool for 5 minutes before
you cut it... and then top it with whip-cream!
Enjoy!
-~-~~-~~~-~~-~-
-~-~~-~~~-~~-~-
Apple-Roselle Upside-Down Cake
Roselle Jam Video -
Another recipe that swaps cranberry for the roselle hibiscus (jamaica) calyx.
1 c roselle hibiscus calyxes
1 c diced apple
1/2 c sugar
1/2 cup chopped walnuts (optional)
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1 c all-purpose flour
1 c sugar
2 eggs
1/4 c butter, melted
1/4 c vegetable oil
1 tsp vanilla extract
1) Combine calyxes, apple, sugar, walnuts, cinnamon and cloves in a bowl. Stir well. Spread mixture into a greased round cake pan.
2) Combine flour, sugar, eggs, butter, oil and vanilla in a mixing bowl and mix until consistent. Spoon batter over the roselle mixture.
3) Bake at 350 degrees for 55 minutes or until a wooden toothpick poked into the cake comes out clean. Cool in pan on wire rack 5-10 minutes and turn over on to serving plate. Can serve warm or cool the next day.
As an Amazon Associate I earn from qualifying purchases. Links labeled affiliate links directly support me monetarily. All other links labeled Not affiliate links do not provide this support, but are listed for the benefit of the viewer.
------------------------------------------------------
Product links (Affiliate links)
8in Easy Release Cake Pan -