Vintage Fruit Sauce Upside Down Cake
A one bowl upside down cake mixed by hand. The Fruit Sauce nestles on top of a rich, moist cake and caramel topping.
Yield: One 8-inch square cake
  • ¼ cup butter or margarine
  • ⅓ cup brown sugar, packed
  • 1 cup Vintage Fruit, drained (click for recipe)
  • ⅓ cup chopped nuts
  • 1¼ cups all purpose flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • ½ cup Vintage Fruit Syrup (click for recipe)
  • ¼ cup oil
  • 2 egg
  • Whipped cream or ice cream
  1. Melt butter in 8-inch square cake pan. Add brown sugar, Vintage Fruit and nuts; mix well. Spread evenly over pan. Set aside. In medium mixing bowl, combine remaining ingredients; mix well. Pour batter over topping in pan. Bake at 350°F for 40 to 45 minutes until golden brown. Cool 5 minutes; loosen edges with knife and invert onto serving plate. Serve warm with whipped cream or ice cream.
  2. Recipe featured at Fat Girl Trapped In A Skinny Body.
Recipe by Red Star Yeast at