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Mixed Fruit Upside Down Cake

Course Dessert



  • 3/4 cup brown sugar
  • 2 tablespoon butter

Fruits used

  • 1 medium banana cut into circles
  • 4 slices pineapple
  • 1 large strawberry cut into circles
  • 4 Cherries cut in halves discard seeds

Cake Batter:

  • 1 1/2 cup all purpose flour
  • Pinch of salt
  • 2 teaspoons baking powder
  • 3 medium eggs at room temperature
  • 1/2 cup whole milk
  • 3/4 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 7 tablespoons butter



  • In a saucepan, add sugar and butter, stir until the butter melts.
  • Stop stirring, but occasionally swirl the saucepan to make sure the sugar is being caramelized evenly.
  • When you see bubbles forming at the edges of the saucepan, remove from heat.
  • Pour the caramel in a 9″ baking pan.
  • Carefully arrange the fruits on the caramel any way you like, keep aside.
  • *To prevent the banana from turning brown, brush with lemon juice.

Cake Batter

  • Preheat oven to 350F/180C.
  • In a bowl, sift together flour, salt, and baking powder.
  • In a different bowl, beat the butter with sugar until well combined.
  • Add an egg at a time and beat until combined.
  • Add the lemon juice to the milk and keep aside.
  • Add half of the flour to the egg butter mixture, and stir gently.
  • Pour half the milk mixture to the batter, and stir gently.
  • Repeat the previous two steps. Pour the batter in your baking pan and spread evenly.
  • Bake for 30 minutes. In some ovens, it may take up to 45 minutes. The cake is done when the surface is golden brown and a toothpick inserted in the middle comes out clean.
  • Leave the cake in the pan for 5 minutes, and then flip on your serving plate.