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Vintage Fruit Sauce Upside Down Cake

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 1 (8-inch) square cake




  • 1/4 cup butter or margarine (melted)
  • 1/3 cup brown sugar (packed)
  • 1 cup Vintage Fruit (drained)
  • 1/3 cup chopped nuts

Cake Batter

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup Vintage Fruit Syrup
  • 1/4 cup vegetable oil
  • 2 large eggs (lightly beaten)
  • Whipped cream or ice cream (for topping)


  • Preheat oven to 350°F.
  • Prepare topping: Add melted butter, brown sugar, Vintage Fruit and nuts to a 8-inch square cake pan; mix well. Spread mixture evenly over pan; set aside.
  • Prepare cake batter: In medium mixing bowl, combine flour, sugar, baking powder, cinnamon, salt and nutmeg; mix well with whisk or wooden spoon. Add in Vintage Fruit Syrup, oil and eggs; mix until well blended. Pour batter over topping in pan.
  • Bake 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.


Photo by Julia Mestas.

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