Watermelon Upside-Down Cake Recipe

Name: Watermelon Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tblsp + 1/2 softened butter, divided; 1/2 cup packed brown sugar; 1 cup diced seedless watermelon (1/2 inch); 2/3 cup sugar; 3/4 tsp vanilla extract; 1 egg, lightly beaten; 1 1/4 cup all-purpose flour; 2 tsp baking powder; 1/8 tsp salt; 1/2 cup milk

Servings: persons

2 tblsp + 1/2 softened butter, divided
1/2 cup packed brown sugar
1 cup diced seedless watermelon (1/2 inch)
2/3 cup sugar
3/4 tsp vanilla extract
1 egg, lightly beaten
1 1/4 cup all-purpose flour
2 tsp baking powder
1/8 tsp salt
1/2 cup milk

1
1. Heat oven to 350F. Melt 2 tablespoons of the butter; pour over bottom of 9x2-inch round cake pan. Sprinkle with brown sugar; top with watermelon.
2
2. Beat remaining 1/2 cup butter, sugar and vanilla in large bowl at medium speed until blended. Beat in egg.
3
3. Combine flour, baking powder and salt in medium bowl. Beat into sugar mixture alternately with milk, beginning and ending with flour mixture. Spread over watermelon.
4
4. Bake 30 to 35 minutes or until cake pulls away from sides of pan, top is golden brown and toothpick inserted in center comes out with a few small dry crumbs attached. Cool on wire rack 5 minutes. Turn out onto serving platter; cool completely.

788

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 10 ingredients. The key ingredients include: 2 tblsp + 1/2 softened butter, divided, 1/2 cup packed brown sugar, 1 cup diced seedless watermelon (1/2 inch), 2/3 cup sugar, and more.

Yes, Watermelon 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.

Watermelon Upside-Down Cake

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