Fruit Cocktail Upside Down Cake is a mid-century twist on the classic upside-down cake with fluffy yellow cake topped with fruit cocktail glazed in a brown sugar syrup.. Born in the boom era of packaged foods, marketers targeted homemakers with recipes that could be whipped up with just a few prepackage items in their pantry. If you grew up with canned Fruit Cocktail like I did, this is a trip down memory lane.
Fruit Cocktail Upside Down Cake 1943
Fruit Cocktail Upside Down Cake is a mid-century twist on the classic upside-down cake. Enjoy fluffy yellow cake topped with fruit cocktail glazed in a brown sugar syrup.
Ingredients
- 2 cans Fruit Cocktail (Drained)
- 1/2 cup Brown Sugar
- 1/2 stick Butter (Melted)
- 1 box Yellow Cake Mix
Instructions
- Preheat oven to 350° F.
- In an 8x8" pan combine butter and brown sugar stirring until smooth and evenly spread on bottom. Distribute drained fruit evenly on top.
- Prepare cake batter as box directs with 1/4 cup less water. Pour evenly over fruit.
- Bake in preheated oven 40-45 minutes or until golden and springs back when touched.
- Carefully invert pan onto a platter or serving dish. Leave pan on top to allow sauce and fruit to settle for 5 minutes.
- Serve while still warm.
Source
Adapted from an advertisement recipe clipping circa 1943. Full source unknown.
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