I love a good upside down cake. I’m pretty certain that for the past 5 or 6 years I have requested a pineapple upside down cake for my birthday. Any time you can combine real fruit with the sweetness of a cake, you know you’ve got a winning recipe. Plus, with fruit being a key ingredient, it’s basically like you’re eating something healthy! Am I right?! (I kid, of course.)
I had never really thought about adding other types of fruit to an upside down cake. I mean, pineapple upside down cake is already so perfect in my eyes, why mess with it? It wasn’t until I was thumbing through my great grandmother’s recipe book that I realized you totally could use other fruits in this type of recipe! (I know it seems like a no-brainer that you could substitute the pineapple, but I seriously had never thought to do that!)
I’ve shared one of my favorite recipes from my Grandmama with you before. Remember these incredible lemon cakes? If you haven’t made those yet, then bless your heart because you’re sure missing out! I already knew that anything that came out of her cookbook would be delicious, so when I saw her recipe for a Mandarin Orange Upside Down Cake, I knew I had to get to work so my taste buds wouldn’t be deprived any longer.
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