Upside Down Cake

Today we made an upside down cake. Does this picture say "Too many cooks in the kitchen" or what?! Can you believe that I didn't have pineapple to make pineapple upside down cake?? I looked up several recipes and many used canned peaches or sliced apples instead. And guess what, I didn't have either of those either!! So I decided that we could just try out the fruit cocktail that I actually had instead.

The kids thought it was really cool that the fruit was on the bottom instead of on top.

It looked yummy right out of the oven.

And now for the moment of truth. Everyone is so nervous and excited to see what happens when we flip it upside down.

WALLA!! And boy was it yummy!! We served it with whipped cream on top.

Here's the recipe...


3 tablespoons butter, melted
3/4 cup packed brown sugar
1 can drained fruit cocktail in fruit juice

1/2 cup shortening
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the frut to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
Bake for 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

The cake itself is awesome!! Next time I need a white cake I will use this base recipe.