Pumpkin Cherry Upside Down Cake Recipes

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9x13 baking pan and set aside.
• Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
• Mix remaining ingredients until sugar and cornstarch are dissolved.
• Pour or gently spoon cherry mixture over batter.
• Bake for 50-60 minutes.
• Serve topped with whipped cream or vanilla ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

Steps:

• Mix pumpkin milk, sugar, cinnamon, and eggs.
• Pour pumpkin mix in a 9x12 pan lined with wax paper.
• Crumble dry cake mix over the pumpkin mix.
• Crumble nuts over the cake mix.
• Pour cooled melted butter over the top.
• Bake 50 to 60 minutes at 350°F.
• Turn upside down, remove wax paper and cool.
• Add topping and refrigerate.
• Enjoy!

Steps:

• Preheat oven to 350.
• Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
• Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
• Bake 30 minutes.
• Sprinkle nuts on top& bake for another 30 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• For the caramel and fruit: In a 10-inch ovenproof skillet, stir together the sugar and 1 1/2 tablespoons water to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the cherries on top. Drizzle the whiskey over the fruit.
• For the batter: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk in the cinnamon.
• Beat together the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.
• Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.

Steps:

• Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce., In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray., For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.

Steps:

• Preheat oven to 350 degrees F.
• Line a 13x9x2-inch baking pan with foil; grease foil, set aside.
• In a small saucepan, combine cherry preserves, dried cranberries, and the 1/3 cup butter.
• Bring to boiling, stirring constantly. Remove from heat.
• Pour mixture into the prepared baking pan, spreading evenly,set aside.
• In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside.
• In a large bowl, combine the 1/4 cup butter and the shortening.
• Beat with an electric mixer on medium to high speed for 30 seconds.
• Add sugar and vanilla; beat until combined.
• Add eggs one at a time, beating well after each addition.
• Beat in pumpkin.
• Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
• Carefully spread batter over preserve mixture in pan.
• Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack for 5 minutes.
• Carefully invert onto a large serving platter; remove foil.
• Spoon any preserves mixture remaining on the foil onto cake.
• Serve warm.
• *TIP: To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
• In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
• Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.

Steps:

• Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat in oven until butter is melted, 2-3 minutes. Remove pan from oven; tilt carefully to coat bottom and sides with butter. Immediately sprinkle with 3/4 cup sugar. Arrange cherries in a single layer over sugar, cut side down., In a large bowl, cream shortening and remaining 1-1/2 cups sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Batter may appear curdled. Spoon over cherries., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Blend melted butter and brown sugar in a 9x9x2 inch greased pan. Spread evenly over the bottom of pan.
• Spread cherry pie filling over brown sugar mixture.
• Combine egg, milk and almond extract in small bowl of electric mixer. Add cake mix. Beat 2 minutes.
• Spoon batter evenly over cherries.
• Bake at 350 degrees about 45 minutes.
• Cool 5 minutes. Invert on serving plate. Serve with Whipped cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
• Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
• Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
• Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

Steps:

• Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
• In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
• In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
• Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
• Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.

Steps:

• Melt 1 tablespoon butter; pour into a 9-in. round baking pan; sprinkle with brown sugar. Place a few cherries in center and arrange remaining cherries around edge of pan. Toss nectarines with lemon juice. Arrange nectarines in a circular pattern over sugar, overlapping slices; set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in almonds. Spoon over fruit. , Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve warm.

Steps:

• Heat the oven to 375 degrees. In a 9-inch cake pan (or cast-iron skillet), add the cherries, brown sugar, lemon juice, 1/4 teaspoon salt, the pepper, and 2 tablespoons melted butter; toss gently to combine. Place in the oven for up to 10 minutes to begin softening the cherries while you make the cake batter.
• In a large bowl, whisk the egg yolks, granulated sugar, sour cream, vanilla and baking soda with the remaining 6 tablespoons melted butter and 1/2 teaspoon salt until smooth. Sprinkle the flour over top then fold it in until evenly combined and a thick batter is formed.
• In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric beater, beat the egg whites on medium-high speed for about 2 minutes or until stiff. Add 1/3 of the beaten egg whites to the cake batter and gently fold, then add the remaining egg whites and fold until fully incorporated, trying to keep as much air as possible in the whites.
• Remove the hot pan from the oven, shake it gently to toss the fruit a final time, then dollop the cake batter over the top, and gently spread it evenly to the edges. (It's OK if some fruit juice or cherries pool over the edges of the batter.)
• Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a butter knife around the edges, and then allow it to rest for 10 minutes in the pan before inverting it onto a lipped platter to catch any juices.
• Once the cake has cooled, make the lemon whipped cream, if desired: In the cleaned bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl using a handheld beater, add the heavy cream, lemon juice and granulated sugar, and beat on medium speed for 30 seconds to thicken and combine, then turn the speed to high and beat until desired stiffness.
• Serve the cake at room temperature, with lemon whipped cream, if using.