Best Upside Down Vegetable Beef Cake Recipes

PECAN PIE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
• In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
• Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
• In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

UPSIDE DOWN VEGETABLE CAKE

Steps:

• Preheat oven to 425F and butter a nine inch baking pan or casserole dish.
• Sift dry ingredients together; cut in shortening.
• Combine egg and milk; add to dry ingredients, stirring until well mixed.
• Place cooked vegetables in the bottom of the prepared pan, add vegetable stock and dot with butter.
• Spread dough over vegetables and bake for 20 to 25 minutes.
• Turn out onto hot serving plate with vegetables on top and serve.
• Very nice with a hot tomato, cheese or mushroom sauce.

UPSIDE-DOWN VEGETABLE BEEF CAKE

Steps:

• If using frozen veggies, cook according to package instructions just until thawed; drain.
• Meanwhile, crumble ground beef in skillet.
• Add onion and brown evenly; drain.
• Stir vegetables into ground beef and season to taste with salt and pepper.
• Spoon into a 8 to 9 inch square baking dish.
• Dot with butter; set aside.
• Combine flour, baking powder and salt.
• Cut in the 1/4 cup butter until mixture is crumbly.
• Combine egg and milk; add to dry ingredients and stir until well mixed.
• Spread on top of beef and vegetable mixture.
• Bake in a preheated 425 egree oven for 20 to 25 minutes.
• Carefully invert onto a 12 or 13 inch plate and serve with mushroom sauce.
• Mushroom Sauce: Stir all ingredients together until smooth in a small saucepan.
• Heat through, stirring frequently, but do not boil.