Pineapple Upside-Down Cake
Helen Rosner

There’s a genius to upside-down cakes: Cooked with a layer of fruit and sugar at the bottom, they’re flipped before they’re served, for a gorgeous presentation and a rich, caramelized flavor.


Banana Tarte Tatin

Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples. Get the recipe for Banana Tarte Tatin »

Apricot-Cherry Upside-Down Cake

In traditional upside-down cake recipes, the fruit is first caramelized in a skillet. In our simplified version, the butter and sugar are creamed and spread into the cake pan, then the fruit is layered over the mixture and topped with cake batter.

Peppered Pineapple Upside-Down Cake

This gooey, peppery pound cake topped with caramelized pineapple has a hint of the tropics. Get the recipe for Peppered Pineapple Upside-Down Cake »

Blueberry Upside Down Cake

A thick, jammy layer of blueberries tops dense, buttery cake. Slightly sweet and dramatic, this is best made with the ripest in-season blueberries. All it needs is a dollop of whipped cream and freshly grated nutmeg. Get the recipe for Blueberry Upside Down Cake »