Fruit Cocktail Upside Down Cake

Fruit Cocktail Upside-Down Cake


  • 10 tablespoons butter, divided
  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 1 (15 ounce) can fruit cocktail, drained
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 1 cup granulated sugar
  • 1/4 cup cold water
  • 1 teaspoon vanilla extract


  1. Melt butter in a 9-inch square baking pan. Sprinkle brown sugar over the butter. Spoon the fruit cocktail over the brown sugar.
  2. In bowl, beat egg whites until stiff peaks form. Set aside.
  3. In electric mixer bowl, beat the egg yolks and gradually add granulated sugar, beating well.
  4. Beat in water and vanilla extract.
  5. Add dry ingredients and beat together until well blended.
  6. Fold in the beaten egg whites; pour over fruit in pan.
  7. Bake at 325 for 40 to 50 minutes, until cake tests done.
  8. Cool for 10 minutes and turn upside down onto serving plate.
  9. Serve warm or cold with whipped cream, or frozen whipped topping, thawed.

Yield: 9 servings

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