When it’s too hot to turn on your oven but you need that fresh baked slice of cake, Nectarine Upside Down Skillet Cake is your go-to recipe. Fresh summer fruit cooks in a buttery brown sugar glaze topped with cake batter that is perfectly spiced with cinnamon and ginger. Our easy dessert recipe starts with a cake mix and cooks on your stove top!
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!
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 peaches, plums and even apricots would all taste fabulously delicious, so the choice is yours.
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.
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!
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Ingredients you will need to make this recipe
- dark brown sugar
- orange juice
- crystallized ginger
- pound cake mix
- ground cinnamon
- ground ginger
- 2% milk
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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.
Makes 12 servings.