Fresh summer fruit cooks in a buttery brown sugar glaze topped with cake batter that is perfectly spiced with cinnamon and ginger. Nectarine Upside Down Skillet Cake starts with a cake mix and cooks on your stove top!
This easy skillet cake is a delicious summer dessert that will keep your kitchen cool!
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Upside Down Skillet Cake Recipe
You know that feeling, right? Sometimes it’s just too hot to turn on your oven but you can’t shake that craving for a sweet juicy fruity homemade cake?
Not to worry, I’ve got the perfect solution for you. It’s a skillet cake!
But not a skillet cake that bakes in the oven. Oh no.
It’s a skillet cake that “bakes” on your stove top!
No oven necessary!
And to keep things even easier, it starts with a pound cake mix.
When it’s too hot to turn on your oven but you need that fresh baked slice of cake, Upside Down Nectarine Skillet Cake is your go-to recipe.
Stove top desserts are a welcome way to "bake" during those hot days of summer.
Make it in your nonstick skillet or make this a cast iron skillet recipe. Both will work well.
Fresh summer fruit cooks in a buttery brown sugar glaze topped with cake batter that is perfectly spiced with cinnamon and ginger.
And with summer’s bounty bursting with fresh fruit you can choose your favorite.
I chose nectarines because they looked so gorgeous at our farmers market this weekend. But you can make this recipe with peaches, apricots or a combination of fruits.
Once you taste our nectarine upside down cake you’ll be making it over and over.
Try it with different fruits each time, a peach upside down cake is one of my favorites too, and I guarantee you’ll be happy no matter which fruit you choose.
Peaches, plums and even apricots would all taste fabulously delicious, so the choice is yours. Stone fruit all work well with this recipe.
You can even make this skillet cake with canned pineapple and marachino cherries for that classic pineapple upside down cake dessert we all know and love.
Almost forgot to mention, your nectarine pound cake will be especially delicious topped with whipped cream or ice cream, or both! But you knew that, right?
Oh, and when it’s too hot outside to even bake on your stove top, it’s time to make no bake desserts!
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How to make upside down cake
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- In large non-stick skillet over medium heat melt butter.
- Stir in brown sugar, orange juice and crystallized ginger and heat until just bubbly.
- Arrange fruit slices in concentric circles, overlapping slightly and simmer 5 minutes.
- Meanwhile, in bowl combine pound cake mix, cinnamon and ground ginger.
- Add milk and with mixer on medium speed, beat until combined.
- Add eggs and beat until a batter forms.
- Carefully pour batter evenly over fruit to cover.
- Reduce heat to low.
- Cook, covered with domed glass lid, until cake is “baked” through, 30 minutes. Do not remove the glass lid while cooking.
- Remove from heat. Let stand, uncovered, 15 minutes.
- Invert onto serving dish and serve warm or at room temperature.
Swirls of Flavor Recipe Tips
- Serve a la mode with a scoop ice cream
- Stir fresh raspberries into the batter
Substitutions
- Make this recipe with your favorite stone fruit, such as peaches or apricots
Ingredients
Ingredients for upside down cake:
- butter – combines with the brown sugar to make a delicious coating for the fruit
- dark brown sugar – adds deep sweet flavor
- orange juice – for a citrus note
- crystallized ginger – candied ginger adds delicious flavor
- nectarines – a sweet juicy stone fruit
- pound cake mix – makes this an easy recipe
- ground cinnamon – adds a bit of spice
- ground ginger – compliments the candied ginger
- 2% milk – you can use whole milk or almond milk if you prefer
- eggs – give the cake it’s structure
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Nectarine Upside Down Skillet Cake
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Ingredients
- 4 Tbs. butter
- 1/2 cup packed dark brown sugar
- 1/4 cup orange juice
- 1 tsp. finely chopped crystallized ginger
- 1 lb. nectarines, pitted, sliced, about 3 cups
- 1 box (16 oz. ) pound cake mix
- 1 Tbs. ground cinnamon
- 1 tsp. ground ginger
- 3/4 cup 2% milk
- 2 eggs
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Instructions
- In large non-stick skillet over medium heat melt butter. Stir in brown sugar, orange juice and crystallized ginger. Heat until just bubbly.
- Arrange fruit slices in concentric circles, overlapping slightly. Simmer 5 minutes.
- Meanwhile, in bowl combine pound cake mix, cinnamon and ground ginger until blended.
- Add milk; with mixer on medium speed, beat until combined, about 1 minute.
- Add eggs; beat until a batter forms, 1-2 minutes, scraping sides of bowl as necessary.
- Carefully pour batter evenly over fruit to cover.
- Reduce heat to low. Cook, covered with domed glass lid, until cake is “baked” through, 30 minutes. Do not remove the glass lid while cooking.
- Remove from heat. Let stand, uncovered, 15 minutes.
- Invert onto serving dish. Serve warm or at room temperature.
Notes
- Make this recipe with your favorite stone fruit
- Serve a la mode with a scoop ice cream
- Stir fresh raspberries into the batter
Nutrition
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