Sunday Brunch: Upside Down Cake

Pineapple, Strawberry, Mango, Peach Upside Down Cake

Serves 8



Fruit Mixture:

2 cups of Frozen Mixed Fruit, pineapple, strawberry, mango and peach work well thawed

1/3 cup light brown sugar

1 tsp ground cinnamon

1/4{}cup melted butter


Cake Batter:


1{}3/4 cups sifted all purpose flour

Pinch salt

2 tsp baking powder

1/2{}tsp ground cinnamon

2/3 cup butter softened

3/4{}cup sugar

2 large eggs

1 tsp vanilla extract

1 cup butter milk


Method of preparation:


  1. Preheat an oven to 350 degrees.
  2. In a bowl, combine the fruit, brown sugar, cinnamon and melted butter and mix well.
  3. Arrange the fruit on the bottom of a spring pan highly sprayed with vegetable oil. Set aside
  4. In a large brown combine the flour, baking powder, salt and cinnamon and mix well.
  5. In another bowl, beat the butter, sugar and eggs together, add the vanilla and milk and mix well.
  6. Slowly add the flour mixture and mix until well blended and smooth.
  7. Pour this batter evenly over the fruit mixture and bake for 1 hour or until a toothpick comes out clean when inserted in the center.
  8. Let cool for 15-20 min then release the cake, carefully flip it over and remove the bottom gently. Let cool well.