Upside-Down Cake Recipes

Like salt, sour's contrasting flavor keeps sweetness in check, ultimately boosting it to its sweetest potential.

Bananas Foster originated at Brennan's restaurant in New Orleans in the 1950s. This is a gluten-free riff on that classic dessert.

Upside-down cake is one of the happiest desserts in America—that classic brown sugar-soaked mosaic of canned pineapple rings and maraschino cherries set atop an all-butter yellow cake, the whole package densely glazed in rich, buttery-sweet caramel. It's a bit less smile-inducing, though, when you tally up 700 sugar-loaded calories and 10g sat fat in a generous slice. But cheer up! You can enjoy your cake sans guilt with our version that's lighter in calories and also gluten-free.

You can't go wrong with the gorgeous Apple Upside-Down Cake. Mild Rome apples are great for baking this scrumptious upside-down cake, however, you can also use Pink Lady, Honeycrisp, or Jonagold apples. Dollop the cake with a bit of whipped cream, if desired.

This lightened version of an old-fashioned pineapple upside-down cake is full of the flavor you expect, but has less than 8 grams of fat per serving.

Tart green tomatoes stand in for pineapple in this unusual (yet delicious) take on a classic upside-down cake.

Upside-down cakes are classically made in a cast-iron skillet because it gives the cake a crisp edge, cooks evenly, and keeps it moist.

This dessert may be just as beautiful as it is delicious. Pears, always a festive fruit, are surrounded by crispy sheets of phyllo dough to create an absolute palate pleaser.

Juices released from the fruit make for a moist cake. The batter comes to the top of the pan and threatens to spill over. It shouldn't, but just in case, bake on a foil-lined baking sheet.

Caramel-bathed apples nestle in a tender crust, while crème fraîche lends a little French tang to this sweet classic.

Juicy fruit bakes on the bottom of the bread, which is inverted to reveal a gorgeous jeweled top. Slice off a thin layer of the domed end to create a stable base once you turn out the bread.

We love the zingy burst of cranberries, and their crimson hue enlivens any table. Since they have a short season, freeze a few bags to stock up. Place the fresh fruit on a jelly-roll pan and freeze. Transfer the frozen berries to zip-top plastic bags.

Decadent, rich, and intensely chocolaty, this recipe garnered our highest rating for flavor. It's a bit of a splurge, an indulgent way to cap off a meal. Leftovers keep well in the fridge for up to five days.

Wheat germ and canola oil boost the nutrition profile of this simple dessert by adding vitamin E. Granny Smith apples remain firm and pleasantly tart when cooked. For a sweeter apple that also holds up well when cooked, try Braeburn.

Serve this buttery cake for a make-ahead brunch dish or at the end of a casual meal.

This impressive-looking dessert is a tasty way to showcase nectarines. Using a stainless-steel skillet makes it easier to see when the sugar has caramelized, but you can use a nonstick pan. You'll use the same skillet to prepare the tarte tatin like an upside-down cake, layering pie dough over the fruit and finishing it in the oven. The tart is great served warm with low-fat vanilla ice cream.

The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes.

Legend has it this dish was created by two French sisters trying to correct a baking mistake. A happy accident it was, as we love the combination of apples cooked in caramel and a flaky pastry crust.

Flaxseed meal is sold in supermarkets, or you can make your own by grinding 1/3 cup flaxseed in a blender. If you don't have a 10-inch cast-iron skillet, bake the cake in a 9-inch square cake pan.

This attractive cake is a good choice to round out any menu. Use Bartlett or Anjou pears, if you prefer.

This old-fashioned dessert celebrates the lush flavor and rich color of plums. Serve with a scoop of vanilla yogurt or a dollop of fat-free whipped topping.

Cherries and almonds have a natural affinity; in fact, cherry pits have a bitter almond flavor. The ease of this special dessert belies its gorgeous appearance. If you're pitting the cherries, be sure to work over a bowl and save any accumulated juice, which should be added to the recipe with the cherries.

This tangy cake is brought to life with a dynamic flavor duo of cranberry and ginger. Serve for brunch or as a sweet ending to any meal.

This dessert spotlights seasonal apricots and cherries at the peak of perfection. You can also make these treats with nectarines or peaches; just be sure to use small ones (about the size of apricots) so they won't crowd the custard cups.

Quince works well here since its high pectin content helps the tart hold its shape when inverted and sliced. Quinces take longer to cook than apples, so the filling is simmered on the stovetop before baking.

Maple syrup, cooked down to a glaze with fresh pears, becomes the topping for this twist on an American dessert classic.

A dollop of fat-free whipped topping is all the garnish this sweet treat needs. The color and flavor of the caramelized mango can't be beat.

Crunchy and sweet, what's not to love? You can serve this at room temperature, but we think it's divine served warm with a scoop of vanilla yogurt.

This cake received top ratings by readers. We think it's combination of plate and palate appeal make it a winner.