Old Fashion Pineapple Upside Down Cake
1 c. brown sugar
1 yellow cake mix
1 can of crushed pineapple
1 tbsp. butter

Take old iron skillet (deep one), butter the bottom and sides with butter. Pour brown sugar on bottom of skillet. Cover the bottom well. Pour can of crushed pineapple on top of brown sugar. Mix cake mix as box directs. Pour on top of brown sugar and bake at 350 degrees for 50 minutes.

Pecan Upside Down Coffee Cake
1 c. pecans, chopped
1/2 c. Karo light or dark corn syrup
2 tbsp. margarine or butter, softened
2 c. Bisquick baking mix
1/2 c. sugar
1/2 c. milk
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 egg

Heat oven to 350 degrees. Mix pecans, corn syrup and margarine in ungreased round pan, 9 x 1 1/2 inches. Spread to cover bottom of pan. Mix remaining ingredients. Beat 30 seconds. Spread over pecan mixture. Bake until golden brown and wooden pick inserted in center comes out clean, about 30 minutes. Run knife around edge of pan to loosen; immediately invert on heatproof serving plate. High altitude directions (over 3500 feet): Not recommended.

Chocolate Upside Down Cake
3/4 c. sugar
2 tbsp. butter
1/2 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. cocoa

SAUCE
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/4 c. boiling water

Cream sugar and butter. Add milk. Sift and add dry ingredients. Pour into 9 inch square greased pan. Sprinkle with nuts. Make sauce and pour over batter. Bake at 350 degrees for 45 to 50 minutes. Cool in pan. Serve with ice cream or whipped cream. NOTE: This recipe has no eggs and little butter.

Upside Down Spice Cake
1/4 c. butter or margarine
3/4 c. packed brown sugar
1/2 c. shredded coconut
1 (16 oz.) can peach slices, drained
1/5 recipe (3 1/3 c.) Basic Cake Mix (recipe above)
1/2 tsp. ground allspice
3/4 c. milk
2 eggs
1 tsp. vanilla

In a 13 x 9 x 2 inch baking pan melt the butter or margarine. Stir in the brown sugar and coconut. Top with the peach slices. In mixer bowl combine the Basic Cake Mix and allspice. Add the milk. Beat at low speed of electric mixer until moistened. Beat 1 minute at medium speed. Add eggs and vanilla. Beat 2 minutes at medium speed. Spread batter evenly over peach mixture in pan. Bake in a 350 degree oven for 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool cake 5 minutes on wire rack; invert onto cake plate. Serve warm.

Apricot Upside Down Ginger Bread Cake
3 tbsp. butter
1 1/2 c. brown sugar
1 to 1 1/2 c. drained, canned apricots
1/2 c. shortening
2 eggs, beaten
1 c. molasses
2 1/2 c. sifted cake flour
2 tsp. soda
2 tsp. ginger
1/2 tsp. salt
1 c. sour milk

In skillet: Melt butter, add 1 cup of the brown sugar and stir until melted. Arrange apricots cut side up. Cream shortening. Add 1/2 cup brown sugar and cream until fluffy. Add eggs, molasses and beat. Sift flour, salt, soda, ginger; add alternately with sour milk. Pour over apricots. Bake 325 to 350 degrees, 35 to 50 minutes. Serve with whipped cream.

Upside Down Apple Cake
3 Granny Smith or other tart cooking apples
3 tbsp. lemon juice
1 tbsp. pumpkin pie spice
1/4 c. butter
1 (16 oz.) pkg. golden pound cake mix
2 eggs, for use in cake mix
2 tsp. grated orange peel (optional)

Core apples, cut into slices. Toss with lemon juice and spice. Melt butter in a 10 inch cast iron or oven proof skillet. Remove from heat. Stir in brown sugar. Arrange apple slices in skillet in circular pattern. Pour in any juice remaining in bowl. Mix cake mix according to package directions, using the 2 eggs; add peel if desired. Pour batter over apples. Bake at 350 degrees for 40 to 45 minutes. Cool completely in pan before turning onto platter. Serve with vanilla ice cream.

Apple Cider Upside Down Cake
TOPPING
2 tbsp. plus 2 tsp. margarine
1/2 c. brown sugar
1/4 c. raisins
2 c. apple slices
2 tbsp. chopped maraschino cherries

CAKE
1 1/3 c. sifted flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/3 c. softened margarine
2/3 c. cider
1 tsp. vanilla
1 egg

Preheat oven to 350 degrees. Melt margarine in 9 inch cake pan. Sprinkle brown sugar evenly over bottom of pan. Arrange apple slices and sprinkle with raisins and cherries. Sift first 5 cake ingredients into bowl. Add margarine, cider and vanilla and beat for 2 minutes. Add egg and beat again for 2 minutes. Pour batter over ingredients in pan. Bake at 350 degrees for 40 minutes. Let cool for 5 minutes before inverting into serving plate.

Upside Down Raisin Carrot Cake
1 c. raisins
1 1/2 c. flour
1 can (20 oz.) pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 c. brown sugar, packed
1/2 tsp. ground cinnamon
3/4 c. granulated sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 tsp. vanilla
1 c. shred carrots

Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup margarine in 10 inch oven proof skillet. Blend in brown sugar, arrange pineapples over sugar mixture and top with 1/2 raisins. Beat remaining 1/4 cup margarine with granulated sugar until fluffy. Beat eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until blended. Repeat ending.

Fudge Upside Down Cake
3/4 c. sugar
1 tbsp.butter
1/2 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tbsp. cocoa
1/2 c. chopped nuts

TOPPING
1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa
1 1/2 c. boiling water

Cream sugar, butter and milk. Sift flour, salt, baking powder and cocoa and add to creamed mixture. Place cake mixture in buttered and floured pan, a 9 x 9 inch pan. Sprinkle with nuts.

TOPPING: Combine sugars and cocoa. Sprinkle over batter. Cover with hot water. Bake at 350 degrees for 30 minutes.

Upside Down German Chocolate Cake
1 c. pecans, chopped
1 c. coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1/2 c. powdered sugar

Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake. Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.

Blueberry Upside Down Cake
1 pt. blueberries
1/2 c. sugar
1/4 c. shortening
1 egg
1 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. milk

Pour washed blueberries into buttered casserole (1 1/2 quart size). Sprinkle with 1/4 cup sugar. Cream 1/2 cup sugar and 1 egg together. Sift together flour, baking powder, and salt. Add this to creamed mixture alternately with 1/2 cup milk. Bake at 375 degrees for 45 minutes. Spoon out while hot and serve with whipped cream, ice cream, or milk. Serves 4 to 6.

Easy Peach Upside Down Cake
1 pkg. yellow or white cake mix
1 (16 oz.) can peaches, drained & sliced
1/8 c. margarine (1/4 stick)
1/2 c. brown sugar
Whipped cream (optional)

Preheat oven to 350 degrees. Generously grease 9 x 13 inch pan with margarine. Arrange peach slices in pan until evenly covered. Sprinkle with brown sugar. Prepare cake mix according to package directions. Spoon over peaches, covering well. Bake for 55 to 60 minutes. Top should spring up when touched in middle. Remove from oven and serve with whipped cream, if desired or cover and refrigerate and serve cold.

Pineapple Upside Down Cake
1-1/2 sticks margarine
2 c. light brown sugar, packed
Pineapple & juice
3 eggs
1 c. sugar
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt

Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat, add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites until stiff then fold into the above mixture. Pour onto the margarine, sugar and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes. Let cool for 10 minutes, put plate over skillet or pan and dump upside down.

Upside Down Pumpkin Cake
1 lb-13 oz. can pumpkin
2 tsp. cinnamon
1/2 tsp. ginger
3 eggs, beaten
1 1/4 c. sugar
2 tsp. nutmeg
1 (12 oz.) can evaporated milk

Mix all ingredients together and pour into a buttered 9x13 inch pan. Pour or crumble 1 box yellow cake mix over pumpkin mixture. Top with chopped walnuts or pecans. Melt 1 cup butter and pour over chopped nuts. Bake 1 hour at 350 degrees. Serve with whipped cream, if desired. Serves: 12-15.

Cherry Upside Down Cake
3 tbsp. of butter (melted and put in round pan)

1/2 c. brown sugar
1 can Cherries in water, drained

1-1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening, spry
2/3 c. sugar
1 egg
3/4 tsp. vanilla
2/3 c. milk

Mix spry and sugar; add egg and vanilla. Next, add flour, baking powder and salt; mix together then add milk. Pour cake mix over cherries. Bake for 20 to 30 minutes in 350 degree oven.

Rhubarb Upside Down Cake
3 c. rhubarb (1 inch)
1 c. sm. marshmallows
3/4 c. sugar
1/2 c. shortening
1 c. sugar
1 3/4 c. sifted flour
1/4 tsp. salt
3 tsp. baking powder
1/2 c. milk
2 beaten eggs

Preheat oven to 350 degrees. Arrange rhubarb in greased 9 x 11 inch pan. Add marshmallows and 3/4 cup sugar. Top with batter made by creaming shortening and 1 cup sugar. Add eggs. Sift dry ingredient and add alternately with milk. Bake 1 hour. Cool slightly loosening around edge. Invert and serve topped with whipped cream.

CHOCOLATE CHERRY UPSIDE-DOWN CAKE
1 tbsp. cold water
1 tbsp. cornstarch
1/4 to 1/2 tsp. almond extract (optional)
1 (21 oz.) can cherry pie filling
1 2/3 c. flour
1 c. sugar
1/4 c. Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla

Heat oven to 350 degrees. Combine cold water, cornstarch and almond extract, if desired. Stir in cherry pie filling; blend well. Spread evenly on bottom of ungreased 9x9 inch pan. Set aside. Combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir or whisk until batter is smooth and well blended. Pour evenly over cherry mixture. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Invert onto serving plate. Serve warm.

Maple Upside Down Cake
Prepare 1 box white cake mix as directed on package. Pour into 9 x 13 inch pan. Pour the following warm syrup mixture in a zig-zag fashion over the cake: 2 c. warmed maple syrup
1/2 c. whipping cream
1/2 tsp. salt

Bake as usual. (This syrup mix will form its own goodie on bottom of cake pan. Serve warm with commercial sour cream mixed with syrup.)

Dream Whip Upside Down Cake
1 c. brown sugar, firmly packed
1/3 c. oleo or butter, melted
1 lg. can chunked or crushed pineapple, drained
Maraschino cherries
1/2 c. nuts, chopped
1 pkg. yellow cake mix
1 pkg. Dream Whip
4 eggs
1 c. pineapple juice

Combine sugar and butter in 9 x 13 inch pan. Cover with pineapple. Place cherries amongst pineapple. Sprinkle with nuts and 1/2 cup pineapple juice. Set aside. Combine cake mix, dry package of Dream Whip, eggs and remaining pineapple juice. Blend until moistened and then beat for 4 minutes. Carefully spoon cake mixture over pineapple mixture in bottom of pan. Bake at 350 degrees for 40 to 50 minutes. Let stand for 10 minutes and turn over on a large pan or tray. Serve warm or cold with Cool Whip.

Peanut Butter Upside Down Cake
TOPPING
1/4 c. butter
1/4 c. peanut butter
1 c. brown sugar, firmly packed
2 tsp. water
1/2 c. chopped peanuts
1/2 c. whole peanuts

BATTER
1 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. sugar
1/4 c. water
1 tsp. lemon extract

Make the topping first. Get a heavy 9 to 10 inch skillet; add butter and heat until melted. Stir in brown sugar, peanut butter and water smoothly. I mix in both chopped and whole peanuts. Smooth over bottom skillet evenly. Make batter. Start your oven at 350 degrees. Sift flour, baking powder and salt together. Beat eggs slightly. Add sugar to eggs gradually and beat vigorously. Use an electric mixer. Beat until mixture is smooth and thick. Stir in flour mixture alternating the water and lemon extract. Pour over peanut topping and bake 30 to 35 minutes or until cake tests done. Loosen from skillet with knife, invert over serving platter.

Cranberry Upside Down Cake
3 tbsp. unsalted butter
1/2 c. light brown sugar
12 to 16 oz. cranberries, rinsed, picked over and patted dry

5 tbsp. unsalted butter, margarine or shortening
3/4 c. sugar
1 egg
1 tsp. vanilla
1 tsp. grated orange zest
1 1/4 c. sifted all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

Preheat oven to 350 degrees F. With the 3 tablespoons of butter, lightly grease the sides of your 9x1 1/2 inch round cake pan and distribute the remaining over the bottom of the pan. Sprinkle with the 1/2 cup sugar. Arrange the dry cranberries evenly over the bottom. Set aside. Sift together the flour, baking powder and salt. Add the orange zest. Set this aside. In a mixing bowl, cream together the butter, sugar, egg, vanilla and orange zest. Beat the mixture until it is well combined. Add the dry ingredients and milk all at once. Beat on high; spread out for 2 minutes, scraping bowl occasionally. Pour the batter over the cranberries and smooth the top. Bake cake in the middle of your preheated oven for 35 to 45 minutes or until wooden picks inserted in center comes out clean. Allow your Cranberry Upside Down Cake to cool in pan about 5 minutes. Invert onto a cake plate. You might leave the pan over your cake for a few minutes. If glazing, melt jelly in a small saucepan over low heat. Brush this over your cake. Serve warm or at room temperature with sweetened whipped cream, if desired. Serves 8.

Apricot Upside Down Cake
3 lg. tbsp. butter or Imperial margarine
1 1/2 c. light brown sugar (C&H)
2 (17 oz.) cans apricot halves (Del Monte)
1 1/2 c. sugar
3 egg yolks, beaten
1 1/2 c. flour
1 1/2 tsp. baking powder
Pinch of salt
3 egg whites, beaten stiff
1/2 c. water

Grease 12-inch cast iron frying pan. Cream together brown sugar and butter and pack in bottom of fry pan. Drain apricots and place upside down on top of sugar mixture. Set aside and preheat oven to 350 degrees. Mix 1-1/2 cups sugar with 3 beaten egg yolks. Mix 1 1/2 cups flour with 1 1/2 teaspoons baking powder and salt. Add slowly 1/2 cup water. Beat egg whites until stiff. Fold in to batter gently. Pour over apricots. Bake 50-60 minutes. Invert immediately onto large round serving plate.

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