Upside Down Vegetable Cake Recipes

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

UPSIDE-DOWN VEGETABLE BEEF CAKE

Steps:

• If using frozen veggies, cook according to package instructions just until thawed; drain.
• Meanwhile, crumble ground beef in skillet.
• Add onion and brown evenly; drain.
• Stir vegetables into ground beef and season to taste with salt and pepper.
• Spoon into a 8 to 9 inch square baking dish.
• Dot with butter; set aside.
• Combine flour, baking powder and salt.
• Cut in the 1/4 cup butter until mixture is crumbly.
• Combine egg and milk; add to dry ingredients and stir until well mixed.
• Spread on top of beef and vegetable mixture.
• Bake in a preheated 425 egree oven for 20 to 25 minutes.
• Carefully invert onto a 12 or 13 inch plate and serve with mushroom sauce.
• Mushroom Sauce: Stir all ingredients together until smooth in a small saucepan.
• Heat through, stirring frequently, but do not boil.

PECAN UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
• In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.

UPSIDE DOWN VEGETABLE CAKE

Steps:

• Preheat oven to 425F and butter a nine inch baking pan or casserole dish.
• Sift dry ingredients together; cut in shortening.
• Combine egg and milk; add to dry ingredients, stirring until well mixed.
• Place cooked vegetables in the bottom of the prepared pan, add vegetable stock and dot with butter.
• Spread dough over vegetables and bake for 20 to 25 minutes.
• Turn out onto hot serving plate with vegetables on top and serve.
• Very nice with a hot tomato, cheese or mushroom sauce.