Shortcut Tropical Upside Down Cake
When you want to make a fruity upside down cake recipe but don't have a ton of time to spend slaving away in the kitchen, we have the perfect answer for you! This super simple Shortcut Tropical Upside Down Cake recipe is great when you're short on time but still want to enjoy a deliciously fruity treat. Made with cherries, pineapple and orange, this awesome upside down cake recipe is quick to prepare since it uses a box of yellow cake mix as its base. Perfect to serve for a spring or summer get-together, this cake is a winner every time it's made!
Notes
If you love tropical desserts, check out 17 Fun and Tropical Easy Summer Desserts for more!
Cooking Time35 min
Ingredients
- 1 box yellow cake mix
- 1/2 cup butter
- 1 3/4 cup brown sugar
- 3 canned pineapple rings
- 3 Maraschino cherries
- 10 canned mandarin orange slices
- 1 kiwi
Instructions
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Preheat oven to 375 degrees F.
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Cut butter into pieces and place in a 13x9 baking pan. Place pan in oven until butter is melted. Remove from oven and sprinkle brown sugar evenly over the melted butter.
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Place orange slices on sugar layer in pairs, back to back, to form butterflies.
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Place pineapple rings on sugar layer and place a cherry in the center of each one.
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For stems and leaves, cut kiwi into "sticks" and place on sugar layer. Gently press fruit into sugar.
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Prepare cake mix as directed on the box. Pour cake mix over the sugar and fruit layer. Pour the batter on fairly quickly so as not to disturb the fruit placement.
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Bake in a preheated oven for 35 minutes. Remove to a wire rack and allow to cool for 5-7 minutes.
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Loosen the sides of the cake. Place a cutting board over the top of the cake pan and invert. You may need to tap the bottom of the pan in order for the cake to release. If any pieces were left in the pan, carefully lift them with an icing spatula and place them on the inverted cake. If any of the orange slices were stuck or are blending in too much, you can add some more from the can.