These 17 Upside-Down Cakes Feature Fruits Other Than Pineapple
Pineapple gets the spotlight, but the upside-down method loves almost any fruit willing to shine under a glossy caramel blanket. The trick is simple: sturdy fruit, a buttery sugar base, and a confident flip that reveals a magazine-worthy top without fussy decorating.
You get drama, texture, and flavor in one swoop, whether you crave sweet, tangy, or gently bitter notes. Ready to swap the classic for something a little more exciting and just as reliable?
1. Peach Upside-Down Cake
Juicy peaches bake into a syrupy, sunlit top that tastes like late summer in every slice. Their flesh keeps shape under heat, turning tender without going mushy, which makes the flip feel foolproof and satisfying.
Add a whisper of cinnamon or cardamom for warmth that compliments the fruit’s natural sweetness.
Use ripe but slightly firm peaches, peeled or not, and fan slices for a pretty pattern. A brown sugar butter base forms the caramel that bubbles around the fruit and soaks into the crumb.
Serve warm with vanilla ice cream and you will watch plates come back clean.
Leftovers hold well, but the texture shines on day one. It smells amazing while baking.
2. Nectarine Upside-Down Cake
Nectarines bring a brighter, slightly tangier twist than peaches, with smooth skins that avoid the peeling step. Their color bakes into rich sunset tones, making the surface look painted in syrup.
A squeeze of lemon in the batter or caramel keeps flavors lifted, so each bite tastes fresh and lively.
Arrange slices tightly to prevent gaps and ensure even caramel coverage. A tender vanilla or almond-scented cake crumb lets the fruit lead without competing.
When flipped, the juices soak down, transforming the base into a plush, flavorful layer.
Serve with a dollop of Greek yogurt for contrast. It works beautifully for brunch, where the tang stands out.
Expect seconds quickly.
3. Plum Upside-Down Cake
Plums turn jammy and wonderfully tart-sweet, baking into a jewel-toned top that looks dramatic without effort. Their skins deepen in color, creating a watercolor effect across the caramel.
A pinch of cinnamon or five-spice adds mystery, while a splash of vanilla rounds everything into comfort.
Use firm-ripe plums, sliced into crescents, and pack them densely for maximum color payoff. The cake beneath should be simple and buttery, so the fruit shines.
The flip reveals rivers of syrup that creep into every crumb.
Serve warm with crème fraîche to balance richness. This version feels cozy on cool evenings.
It tastes even better after a short rest as juices settle.
4. Apricot Upside-Down Cake
Apricots bake into sunny, delicate pockets that burst with floral sweetness. Their slight tartness keeps the caramel from feeling heavy, so slices stay lively and bright.
A touch of almond extract matches apricot perfectly, echoing the fruit’s pits and adding bakery-level aroma.
Arrange halved apricots cut side down for neat circles, or use slices for full coverage. The batter should be soft and buttery, with enough structure to hold the fruit’s juices.
When flipped, the top gleams and the fragrance is unmistakable.
Scatter toasted almonds for crunch and elegance. Serve with lightly sweetened whipped cream.
It is the kind of cake that wins over guests who say they do not even like dessert.
5. Apple Upside-Down Cake
Thinly sliced apples create a caramel-apple vibe that screams cozy fall. Choose firm baking apples like Honeycrisp, Pink Lady, or Braeburn so they keep shape and add gentle tartness.
Cinnamon and a hint of nutmeg make the kitchen smell like a bakery while the caramel bubbles around the fruit.
Fan slices in overlapping circles for a classic pattern and even coverage. The cake should be tender but substantial enough to hold juices.
Once flipped, you get those glistening apple arcs and a buttery sauce seeping into the crumb.
Great with a scoop of cinnamon ice cream. It slices cleanly and travels well.
Perfect for potlucks, where the shine steals attention immediately.
6. Pear Upside-Down Cake
Pears bring soft, floral sweetness that tastes fancy without trying. Bosc or Anjou hold up best, staying tender but intact after baking.
Vanilla bean or a whisper of ginger gives the caramel lift, and the flip reveals a sophisticated, glossy mosaic.
Slice pears thinly and fan them tightly for a clean, refined look. The cake beneath should be buttery and light, soaking up juices like a sponge.
A drizzle of honey after flipping adds shine and another layer of flavor.
Serve with mascarpone or lightly sweetened ricotta. It feels like dessert from a charming café.
If you love understated elegance, this is your go-to upside-down showpiece for dinner parties.
7. Fig Upside-Down Cake
Figs look like gemstones once baked, their ruby centers gleaming through caramel. They bring a luxurious, honeyed flavor that feels special without needing frosting.
A hint of orange zest or cardamom in the batter adds a subtle perfume that does not overpower.
Halve the figs and arrange them cut side down in tight circles. As the cake bakes, the fruit releases juices that mingle with brown sugar butter.
The flip delivers a glossy, mosaic-like top that earns gasps every time.
Finish with chopped pistachios for color and crunch. Serve with yogurt or labneh if you want a savory edge.
It works equally well for brunch or evening dessert service.
8. Cherry Upside-Down Cake
Tart cherries with caramel make an underrated pairing that tastes like cherry pie meets sticky toffee. Use sour cherries if possible for a bright pop that balances sweetness.
A little almond extract ties it together and brings that classic bake shop aroma.
Be generous with fruit so every bite bursts with juiciness. The batter should be sturdy yet tender, absorbing cherry syrup without getting soggy.
When flipped, the top looks like jam glass, shining under the light.
Serve slices with softly whipped cream or a scoop of vanilla. It feels celebratory but not fussy.
Expect pink plates and satisfied nods from the first slice to the last.
9. Blueberry Upside-Down Cake
Blueberries burst in the oven, creating a glossy, jammy top that clings to each slice. Their sweetness concentrates while a lemon zest batter keeps the flavors lifted and bright.
The contrast of deep indigo fruit and golden crumb is irresistible when you flip.
Scatter berries thickly over the caramel and tap the pan to settle them. The cake should be moist and light, so the fruit syrup does not overwhelm.
After flipping, let it rest a few minutes to set the topping.
Serve warm with lemony whipped cream. It tastes like blueberry jam on sponge cake in the best way.
Kids and adults both go back for seconds quickly.
10. Strawberry Upside-Down Cake
Strawberries can disappear if too soft, so choose firm berries for clear shape and color. Halves or thick slices hold up best, turning into a ruby field once flipped.
A touch of balsamic or black pepper is optional but thrilling if you like complexity.
Keep caramel light to avoid masking the fruit’s fragrance. The cake should be tender and not too sweet, letting berries lead.
After flipping, you will see a gleaming mosaic that feels like a celebration of spring.
Serve with vanilla ice cream or basil whipped cream. It is picnic-perfect and very photogenic.
Expect the first slice to vanish before you set down the knife.
11. Raspberry Upside-Down Cake
Raspberries bring bright tang and a gorgeous ruby blanket across the cake. They break down just enough to form a thick, seedy jam layer that clings.
A lemon or vanilla-scented batter balances their punchy acidity.
Spread berries generously and gently press them into the caramel so they hold place. The crumb should be moist and fine, sturdy enough for the juices.
Flip confidently and let it rest so the topping settles into a shiny, even layer.
Serve with crème fraîche or vanilla yogurt. It tastes refreshing and keeps the sweetness in check.
Perfect for summer lunches when you want something vibrant without heavy frosting.
12. Blackberry Upside-Down Cake
Blackberries bake into a dramatic, dark topping that looks like lacquer. Their juice turns the caramel into inky purple pools that stain the crumb deliciously.
A hint of lemon zest and a pinch of salt keep the sweetness focused.
Choose berries that are ripe but firm so they hold shape after the flip. Press them into the caramel and fill gaps to avoid bare patches.
A buttery cake base supports the juiciness without collapsing.
Serve with vanilla ice cream for cool contrast. Every slice feels decadent and a little wild.
If you love bold visuals at the table, this one steals attention immediately.
13. Cranberry Upside-Down Cake
Cranberries bring tart sparkle that cuts through caramel richness, making each bite lively. Their skins pop but hold shape, creating a jewel box top once flipped.
A hint of orange zest in the batter complements the berries beautifully.
Use fresh or thawed frozen cranberries and scatter them generously. The cake should be plush and not overly sweet, letting tartness lead.
After flipping, the sauce sets into a glossy, cranberry-studded crown.
Serve around the holidays with whipped cream or vanilla custard. It tastes festive without heavy spice.
If you crave balance in dessert, this is a dependable crowd-pleaser that keeps plates clean.
14. Orange Upside-Down Cake
Thin orange slices caramelize into sweet-bitter coins that look like stained glass. The citrus oils perfume the entire cake, turning a simple batter into something aromatic and elegant.
A pinch of sea salt sharpens the edges and keeps sweetness in check.
Slice oranges very thin and remove seeds so the pattern stays neat. Simmer briefly in the caramel if you want extra tenderness.
When flipped, the slices glisten and the rind softens to a pleasant chew.
Serve with a dollop of lightly sweetened ricotta. It feels grown-up but still playful.
This one is a stunner for brunch tables where sunlight makes the top glow.
15. Grapefruit Upside-Down Cake
Grapefruit brings bold, gently bitter notes that taste refreshing and grown-up. Paired with caramel, it becomes complex rather than harsh, especially with a little honey mixed in.
The color ranges from pale pink to ruby, turning the top striking after the flip.
Use thin slices or supremes, and drain well to avoid excess liquid. A vanilla or almond-kissed batter keeps things soft and fragrant.
Sea salt flakes on top make the citrus pop even more.
Serve with sweetened yogurt or whipped coconut cream. It is a conversation starter that surprises skeptics.
If you enjoy Negroni-adjacent flavors in dessert, this cake might be your new favorite.
16. Mango Upside-Down Cake
Mango turns lush and custardy, bringing tropical fragrance that floats through the kitchen. Choose firm-ripe fruit so the slices hold shape after baking.
Lime zest in the caramel or batter cuts richness and keeps flavors zingy.
Arrange slices in fans or cubes for a tiled look, pressing gently into the caramel. A coconut milk or yogurt-enriched batter pairs beautifully with mango.
After the flip, the top gleams like lacquer, and the crumb tastes faintly citrusy.
Serve with coconut whipped cream and a little extra lime zest. It feels like vacation on a plate.
Perfect when you want sunshine energy even on a gray day.
17. Banana Upside-Down Cake
Caramelized bananas taste like bananas foster in cake form, especially with a splash of rum or vanilla. Their sweetness intensifies, and the slices turn golden, melting slightly into the caramel.
A pinch of cinnamon makes the kitchen smell nostalgic in the best way.
Cut bananas into coins or split lengthwise for striking stripes. The cake should be soft and plush so the topping seeps in.
After flipping, add a quick rum-butter drizzle if you want extra flair.
Serve warm with vanilla ice cream. It is comfort dessert, familiar yet showy when sliced at the table.
Expect people to ask for the recipe before the plates are cleared.
