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–+ servings

Fruitcake Upside Down Cake

Teresa Ambra
Fruitcake Upside Down Cake is heavenly. This moist and delicious cake is elegant, festive and beautiful enough to serve for any holiday party or gala. Even those who don't like traditional fruitcake will find this recipe wonderfully scrumptious. If you need a dessert to wow your family and friends, this luscious cake is the one to try.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 12
Calories 338 kcal

Ingredients
  

  • 1/4 lb. unsalted butter (1 stick)
  • 12 oz. container Paradise extra fancy fruit cake mix divided use
  • 1 1/2 cups sugar divided use
  • 2 tsp. real vanilla extract no substitutes
  • 1 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 3/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp. almond extract

Instructions
 

  • Heat oven to 350 degrees.
  • Place a 10-inch round cake dish on top of parchment paper.
  • Cut a round from the parchment paper that will fit the cake dish.
  • Butter the 10-inch round cake dish.
  • Then butter the parchment paper as well.
  • Arrange 8-ounces of the fruitcake mix on the bottom of the cake dish.
  • Combine 3/4 cup sugar, 1 teaspoon vanilla and ½ cup water in a small saucepan.
  • Cook over medium-high heat until the mixture turns amber, about 15 minutes.
  • (Do not stir while the mixture is cooking but you may have to remove from heat occasionally and swirl the mixture).
  • Remove from heat immediately.
  • Pour caramelized sugar sauce evenly over the fruitcake mix in the cake dish.
  • In a medium bowl, combine flour, baking powder and salt.
  • Set aside.
  • In another bowl, beat together the butter and remaining 3/4 cup sugar, eggs, one teaspoon vanilla extract, almond extracts and sour cream.
  • Stir the flour mixture and remaining fruitcake mix into the egg mixture.
  • Spread the batter evenly over the fruitcake mix and caramelized sugar sauce.
  • Bake for 20 to 30 minutes, or until cake is set and a toothpick inserted in center comes out clean.
  • Remove cake from oven and set on a cooling rack.
  • Run a knife around the sides to loosen edges.
  • Place a platter or large plate on top of the cake.
  • Invert the cake onto the platter.
  • If any of the fruitcake mix sticks to the pan, lift pieces off carefully.
  • Then replace them on top of the cake.
  • This should not be refrigerated before serving.

Notes

NOTE: Once you’ve hit 15 minutes on the caramelized sugar, you must ladle it over top of the fruitcake mix very quickly or the mixture will harden. (I started my timer as soon as I turned on the gas from the stove top).
NOTE: Refrigerate after two days.
NOTE: You must use a large 10-inch cake pan, tart pan or cheesecake pan for this dish. If you use a smaller size, the cake gets too thick; (about 4-inches high instead of 1 to 2 inches high) it takes too long to cook and will end up too dry.
Fruitcake Mix provided courtesy of Paradise Fruit Company.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 338kcalCarbohydrates: 59gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.03gCholesterol: 76mgSodium: 187mgPotassium: 118mgFiber: 0.5gSugar: 47gVitamin A: 400IUCalcium: 40mgIron: 0.7mg
Keyword cake, dessert
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