Cherry Chocolate Upside-Down Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts
                Chocolate                        Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          Flour
   1 1/2  cups          Sugar
     3/4  cup           Cocoa
   1 1/2  teaspoons     Baking soda
     3/4  teaspoon      Salt
   1 1/2  cups          Water
     1/2  cup           Oil
     1/4  cup           Vinegar
   1 1/2  teaspoons     Vanilla
   1      can           Cherry pie filling

Spread Pie filling in a greased 9x13" pan
. In a large bowl mix the dry ingredients and in another mix
the wet ingredients.
Add the liquid mixture to the dry and stir just enough to moisten.
Pour over the cherries and bake at 350 degrees for 35 minutes.
Cool for 10 minutes and invert on a large plate.
Serve with ice cream or whipped cream.

                       Cherry Nut Upside Down Cake

Recipe By     :
Serving Size  : 3    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Butter
   1      cup           Sugar
   2      cans          Water packed cherries -- well
                        Drained
                        Glaze:
   1 1/2  cups          Cherry juice
   2      tablespoons   Cornstarch
   6      tablespoons   Sugar

Melt butter in a pan, 13 x 9 inches.  Add sugar to well drained cherries.
Arrange cherries and nuts in pan.
Cover with 1 cake mix, I use white, prepared as directed on the box.
Glaze-the juice from cherries will be about 1 1/2 cups. 
Add small amount of juice to cornstarch and sugar.
Stir, then add remaining juice. Cook until thickened.
After taking cake out of pan, top with glaze.

                    Chocolate Upside Down Apricot Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Bundt Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tablespoons   butter
     1/3  Cup           butter
     1/2  Cup           light brown sugar -- packed
  16      Ounces        Canned Apricot Halves -- drained
  10                    maraschino cherries -- halved
     3/4  Cup           sugar
     1/4  Cup           Hersheys cocoa
   1      Dash          cinnamon
   2      Large         eggs
   1 3/4  Cups          cake flour
   1      Teaspoon      baking soda
     3/4  Cup           milk
     1/2  Teaspoon      vanilla

    Heat oven to 350 degrees.  In 12 cup Bundt pan, melt 2
tbsp butter in oven.  Remove from oven.  Stir in brown sugar. 
Arrange apricot halves rounded side down, and cherries in the pan.
Set aside. In small mixer bowl, beat 1/3 sup butter and granulated sugar
until light and fluffy.  Add cocoa and cinnamon, beat until well blended.
Stir in vanilla.  Pour batter into pan over fruit.
  Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.  
invert cake onto serving plate.  Serve warm.

                   Fat-Free Pineapple Upside Down Cake

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Cakes
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        No-Stick cooking spray
     1/3  cup           Brown sugar -- packed
   2      tablespoons   Light corn syrup
   1      tablespoon    Lemon juice
   7                    pineapple rings in juice -- canned
                        - well-drained
   1      cup           Flour
     1/4  cup           Cornstarch
   1 1/2  teaspoons     Baking powder
     1/2  teaspoon      Salt
   1      cup           Sugar
     2/3  cup           Skim milk
   2                    Egg whites
     1/3  cup           Light corn syrup
   1      teaspoon      Vanilla

Spray 9-inch cake pan with cooking spray. 
Add brown sugar, corn syrup and lemon juice; stir to combine.
Place in 350 F oven 3 minutes.
Arrange pineapple rings and cherries in pan; set aside.
In large bowl, combine flour, corn starch, baking powder and salt.
In medium bowl, stir sugar and milk until sugar is almost dissolved.
Add egg whites, corn syrup and vanilla; stir until blended.
Gradually add to flour mixture, stirring until smooth.  Pour into pan.
Bake in 350 F oven 35 to 40 minutes or until toothpick inserted in center comes out clean.
Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan.

 Fresh Pineapple Upside Down Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Fresh pineapple -- peeled/cored
                        & sliced into 1/2" slices
   1      Stick         butter
   1      Cup           Dark brown sugar
   1                    Yellow cake mix with pudding
   2      Cups          Sour cream
   4                    Eggs

  Turn oven to 350~. Place butter in a 9X13 pan and place in
oven to melt while preheating. Mix cake mix, eggs, and sour
cream together. Remove pan from oven and add brown sugar   
evenly with the butter.  Place pineapple slices in desired 
pattern on top of sugar and butter mixture.  Some people   
like to add candied cherries too. Pour batter evenly over  
pineapple. Bake 30 - 40 minutes or until cake tests done.  
Cool on rack 10 minutes and flip onto tray. Cool slightly  
(about 30 minutes) and serve with REAL whipped cream.    

                     Fruit Cocktail Upside Down Cake

Recipe By     :
Serving Size  : 21   Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Margarine
   1      cup           Brown sugar
  28      ounces        Fruit cocktail -- drained
   1      package       Lemon cake mix
                        Whipped cream

Heat oven to 350.  Melt margarine in 13 x 9 baking pan in the oven;
sprinkle brown sugar evenly over the margarine.
Spread drained fruit cocktail over the sugar.
Prepare cake mix as directed on the package and spread the batter over tge fruit
Bake for about 45 minutes to 50 minutes.
Let stand 5 minutes for the topping to begin to set.
Turn upside down onto a large platter or cookie sheet.
Serve topped with whipped cream

     Hawaiian Upside-Down Cake

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----TOPPING-----
     1/3  cup           Butter or margarine
   1      cup           C & H Golden Brown Sugar -- - firmly packed
   1      cup           Juice-pack crushed pineapple -- - (drained measure)
                        reserve juice
     3/4  cup           Shredded coconut
   4                    Maraschino cherries -- chopped
                        -----CAKE-----
   2                    Eggs
     3/4  cup           C and H Granulated Sugar
     1/2  cup           Reserved pineapple juice
   1      teaspoon      Vanilla
   1 1/4  cups          All-purpose flour
   1      teaspoon      Baking powder
     1/2  teaspoon      Salt

Melt butter in 10-inch oven proof skillet. 
Sprinkle brown sugar evenly over butter; then pineapple, coconut and cherries.
Set aside. Beat eggs in mixing bowl until light and thick (3 to 5 minutes).
Gradually beat in sugar.  Add 1/2 cup reserved pineapple juice and vanilla.
Stir in dry ingredients until smooth.  Pour over topping in 10-inch oven proof skillet.
Bake in 350 F degree oven 40 to 45 minutes.
Cool 5 minutes. Invert on serving plate.  Makes one 10-inch cake. 8 servings.

                 Old Fashioned Pineapple Upside Down Cake

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cans          (8.5 oz size) sliced pine- -- apple in heavy syrup
     1/4  cup           Butter
     2/3  cup           Light brown sugar -- packed
     1/3  cup           Pecan or walnut halves
   1      cup           Flour
     3/4  cup           Sugar
   1 1/2  teaspoons     Baking powder
     1/2  teaspoon      Salt
     1/4  cup           Shortening
     1/2  cup           Milk
   1                    Egg
   1      cup           Heavy cream -- chilled or
   1      pint          Vanilla ice cream

1. Preheat oven to 350F. Drain pineapple slices, reserving 2 T of the syrup.

2. In a heavy 10 inch skillet (preferably cast iron) melt the butter over medium heat.
Add brown sugar, stirring until the sugar is melted. Remove from heat.
Arrange 8 pineapple slices on the sugar mixture, overlapping the slices
slightly around the edge of the pan. Put one slice in the center.
Place the walnut or pecan halves in the center of each slice of pineapple.
Arrange around the inside of the skillet edge the remaining pineapple,
cut in halves. Put pecans/walnuts in the center.

3. In a medium bowl, mix the flour, sugar, baking powder and salt.
Add the shortening and milk. Beat 2 minutes at hight speed or until mixture is smooth.
Add egg and reserved 2 T pineapple syrup. Beat two minutes more.
Gently pour cake batter over the pineapple in the skillet and spread evenly.
Be careful not to disarray the pineapple.

4. On a rack in the center of the oven, bake 40-45 minutes or
until golden in color and surface of cake springs back to the touch.
After the cake is done, let the skillet stand on a wire rack 5 minutes to cool slightly.
With a small spatula, loosen cake from the edge of the skillet all around.
Place the serving platter over the cake, and turn upside down (carefully). S
hake gently.Lift off skillet.

Serve with fresh whipped cream or vanilla ice cream.

                         Orange Upside-Down Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes                            Low-Cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        Navel orange
   3      tablespoons   Brown sugar
   1      tablespoon    Butter
                        -----BATTER-----
   3      tablespoons   Butter -- at room temp
     1/3  cup           Granulated sugar
   1                    Egg
   1      teaspoon      Vanilla
     1/4  teaspoon      Cinnamon
   1      cup           Flour -- sifted
   1 1/4  teaspoons     Baking powder
     1/2  teaspoon      Salt
     1/3  cup           Skimmed milk

Preheat oven to 350.

Rinse the orange, slice thin, and place in a pot.
Pour in just enough water to cover the slices, bring to a boil,
put a lid on top, and simmer about 15 minutes, or until the rinds are completely soft.
Place a strainer over a bowl and pour the cooked oranges and their water into the strainer.
Leave to drip thoroughly. Reserve the orange water.

Select an 8- or 9-inch-square cake pan and sprinkle in the brown sugar.
Add the butter and 2 tablespoons of the orange water.
Place the pan in the oven to melt the butter and sugar.
Stir with a fork to spread the syrup evenly in the pan. Put aside.

Prepare the batter: Cream together the butter and granulated sugar.
Add the egg, vanilla, cinnamon, and 2 tablespoons of orange water and beat well.
Resift the flour with the baking powder and salt and add to the
creamed ingredients alternately with the milk.
Begin and end with the dry ingredients.

Arrange the cooked orange slices in rows in the syrup at the bottom of the cake pan.
Place the slices side by side or overlapping, but do not allow
them to touch the sides of the pan.
Spoon the batter over the oranges carefully so as not to disturb the pattern.
Smooth the batter into an even layer with a rubber spatula.
Bake about 30 minutes, or until a toothpick plunged in the center comes out clean.
Remove the cake and allow it to cool for 10 minutes.
Reverse the cake onto the serving platter and allow to cool completely.

Exported from  MasterCook  *

                          Peach Upside-Down Cake

Recipe By     :  THE DESSERT SHOW                                         
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Tablespoons   butter
     3/4  Cup           brown sugar
   5                    peach halves -- canned
   5                    cherries
     1/3  Cup           butter
   1                    egg
   1 1/4  Cups          flour
   1      Teaspoon      baking soda
   1      Teaspoon      cinnamon
   1      Teaspoon      ground ginger
     1/4  Teaspoon      ground cloves
     1/4  Teaspoon      salt
     1/2  Cup           light molasses
     1/2  Cup           boiling water
                        Whipped topping

                                                           
  In an 8 by 8 inch-baking pan, melt 3 tablespoons butter. 
Add 1/4 cup brown sugar and blend. In hollow of each peach 
half, place a cherry. Invert peach halves in pan at corners
and center.                                                
  Cream butter and remaining 1/2 cup brown sugar. Add egg  
and beat well. Sift together flour, baking soda, cinnamon, 
ginger, cloves and salt. Combine molasses and water and add
alternately with dry ingredients to creamed mixture. Pour  
mixture carefully over fruit. Bake 45-50 minutes or until  
done. Let stand 5 minutes on cake rack. Invert over serving
plate and remove pan. Serve warm with whipped topping.      

                          Pecan Upside Down Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Butter
     1/4  cup           Brown sugar
   1      tablespoon    Water
     2/3  cup           Chopped pecans
     1/3  cup           Whole pecans
   1      cup           Cake flour
   1      teaspoon      Baking powder
     1/8  teaspoon      Salt
   2                    Egg yolks
   1      cup           Sugar
   6      tablespoons   Hot water
   1      teaspoon      Vanilla
   2                    Stiffly beaten egg whites

Melt butter in pan. Stir in brown sugar and water.
Remove from heat; arrange chopped and whole pecans in rows.
Sift together flour, baking powder and salt.
Beat egg yolks until thick and light lemon colored.
Then gradually beat in sugar. Mix in hot water and vanilla
alternately with flour mixture. Fold in egg whites.
Pour over nuts.
Bake 325 about 60 min. Let stand 5 min.;
turn upside down on serving plate.

                   Quick Coconut-Pecan Upside Down Cake

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter -- softened
     1/2  cup           dark brown sugar -- packed
     1/2  cup           shredded coconut
     2/3  cup           chopped pecans
     1/2  cup           semisweet chocolate morsels
                        (3 oz)
   2      tablespoons   milk
   1      cup           flour
     1/2  cup           granulated sugar
   1 1/2  teaspoons     baking powder
     1/4  teaspoon      salt
     1/2  teaspoon      vanilla extract
     1/3  cup           water
   1                    egg

  Shredded coconut goes on top along with chocolate chips that
drip down into the cake...a winner! (1 (9") round cake)
Preheat oven to 350 degrees.  Melt 4 tablespoons (1/2 stick)
of the butter in a small saucepan.
Remove from the heat, then stir in the brown sugar, coconut, pecans,
chocolate morsels and milk, and blend well.
Spread the mixture evenly in the bottom of a 9" round cake pan; set aside.
Stir together flour, granulated sugar, baking powder and salt in a mixing bowl.
Add the remaining 4 tablespoons butter, the vanilla, water and egg,
and beat until batter is thoroughly blended and perfectly smooth.  
Pour over the coconut/pecan
mixture, and bake for about 30 minutes, or until a toothpick
inserted in the center of the cake comes out clean. Let cool
in the pan for about 5 minutes, then turn out onto a serving
plate, coconut mixture on top.
If any of the topping sticks to the pan, scoop it out, and spread it on the cake.
serve warm or cold with vanilla ice cream, if you wish.

                        Raspberry Upside-Down Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes From Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       white cake mix -- 2-layer size
                        --not the pudding-type mix
                        --plus ingredients to prepare mix
   3      cups          fresh raspberries
   1      cup           granulated sugar
   1 1/3  cups          whipping cream
                        whipped cream -- optional
                        fresh raspberries -- optional

     Preheat oven to 350 degrees; grease and flour two 9-inch round cake pans.
Prepare the cake mix according to the directions, except reduce the water to 1 cup.
Pour the batter into the prepared pans. 
Sprinkle the raspberries over the batter; sprinkle with sugar and pour the cream over
top.  Bake for 1 hour.  Immediately invert onto serving platters.
If you like, dollop with whipped cream and garnish with more berries.
  Serve warm.  Makes 2 cakes.

                         Rhubarb Upside Down Cake

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Cut rhubarb
   1      cup           Sugar
   1      cup           Quartered marshmallows
   1 3/4  cups          Sifted flour
   2      teaspoons     Baking powder
     1/8  teaspoon      Salt
     1/2  cup           Shortening
   1      cup           Sugar
   2                    Eggs -- separated
     1/2  teaspoon      Almond extract
     1/3  teaspoon      Vanilla
     1/2  cup           Milk

Cook rhubarb over low heat until juice begins to run, add sugar and marshmallow and mix well. 
Simmer about 10 minutes and pour into greased cake pan.
Sift flour, baking powder and salt together.
Cream shortening with sugar until fluffy.
Add egg yolks and flavorings and beat thoroughly. 
Add sifted dry ingredients and milk alternately in small amounts beating
well after each addition.  Beat egg whites until stiff but not dry and fold into batter.
  Pour over rhubarb mixture and bake in a 350 degree oven for 40 to 50 minutes.
Loosen cake from sides and bottom with a spatula and turn out onto cake plate.
  If marshmallows are very fresh, do not add to rhubarb until
just before cake batter is poured on.

                     Showy Pineapple Upside-Down Cake

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Low Fat                          Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    margarine
     1/4  cup           brown sugar, packed
   2      tablespoons   corn syrup
   8      ounces        pineapple rings in juice
                        --drained, halved
   4                    maraschino cherries -- halved
   1      cup           all-purpose flour
   1      teaspoon      baking powder
   2                    egg whites
   1                    egg
     3/4  cup           granulated sugar
     1/2  cup           skim milk
   2      tablespoons   margarine
          inch round c  ke pan with nonstick coating.  Melt 1
          margarine in  the pan by placing the pan in the
          minutes, whi  le it preheats to 350 degrees.
          pan from the  oven.  Stir in the brown sugar and
          .  Spread ev  nly in the pan.  Arrange the
          and cherries  in the pan atop the brown sugar
          et aside.    

In a small bowl, combine the flour and baking powder.
In a medium mixing bowl, beat the egg whites and egg
with an electric mixer on high speed for 4 minutes.
Gradually add the sugar, beating until light and fluffy.
Add the flour mixture and beat until just combined.
In a small saucepan, heat and stir the milk and 2 tablespoons margarine until the
margarine melts.  Add to the batter, beating until combined.
Pour over the pineapple.
Bake for 30 to 35 minutes, or until the cake tests done. 
Cool in the pan for about 5 minutes.
Loosen the sides and invert the cake onto a serving plate.
Serve warm.