Upside Down Cake Recipe

Name: Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup coconut oil; ¾ cup honey; 1 ⅓ cups flour; 3 teaspoons baking powder; 1 teaspoon sea salt; 1 egg; ½ cup milk; ½ cup walnuts, crushed (optional); 2 cups fruit (rhubarb or pineapple); 3 tablespoons coconut oil; ¼ cup brown sugar

Servings: persons

¼ cup coconut oil
¾ cup honey
1 ⅓ cups flour
3 teaspoons baking powder
1 teaspoon sea salt
1 egg
½ cup milk
½ cup walnuts, crushed (optional)
2 cups fruit (rhubarb or pineapple)
3 tablespoons coconut oil
¼ cup brown sugar

1
Preheat oven to 350.
2
Melt butter in 8x8x2 pan.
3
Sprinkle with brown sugar.
4
Heat until bubbly.
5
Remove from heat and add fruit in the mixture.
6
Melt honey in saucepan.
7
Mix flour, baking powder, and salt in bowl.
8
Stir thoroughly.
9
Blend cream and coconut oil.
10
Add egg, milk, melted honey, and mix well.
11
Add dry ingredients and mix until moistened.
12
Add crushed walnuts.
13
Pour the batter over the fruit mixture.
14
Bake for 45 minutes or until done.
15
Turn out onto plate with fruit side up.
16
Top with whip cream and serve!

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup coconut oil, ¾ cup honey, 1 ⅓ cups flour, 3 teaspoons baking powder, and more.

Yes, Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Upside Down Cake

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