Orange-Walnut Upside-Down Cake




Hi there friends!

Yes, you read the title correctly…Orange (not pineapple) Walnut Upside Down Cake. 🙂

You’re probably wondering how and why I came up with the idea to use oranges instead of pineapple.  The answer is quite simple… My hubby’s auntie sent us a beautiful box full of oranges, nuts and dates for Christmas.  While we have eaten a large portion of the oranges, we still have quite a few and I wanted to find a different way to serve some of them.

I figured I would try them in an upside-down cake and I’m sure glad I did!  The  tangy oranges were a very tasty contrast to the  sweet maraschino cherries and brown sugar sauce.

I’m already thinking of other fruits and add-ins that I want to try in upside-down cakes.  I’ll be sure to update you with any new recipes. 🙂

Here’s how I made this one…

Orange-Walnut Upside-Down Cake


  • 2 tablespoons butter, melted
  • 1/3 cup brown sugar
  • 1 tablespoon water
  • 2-3 large oranges, peel cut off and cut into slices
  • approximately 10 maraschino cherries, cut in half
  • 1 1/3 cup flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 2/3 cup milk
  • 1/4 cup butter softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts


  • Preheat oven to 350 degrees and spray 9-inch round cake pan with cooking spray.
  • Stir together butter, brown sugar and water in small bowl.  Pour into bottom of cake pan.
  • Arrange oranges and cherries on top of the butter-brown sugar mixture.  Set aside.DSCF1827
  • Combine remaining ingredients, except walnuts in mixer bowl.  Mix on medium speed until well combined.  Stir in walnuts.
  • Carefully spread batter on top of oranges and cherries.DSCF1828
  • Bake for 30-40 minutes or until knife inserted in center comes out clean.DSCF1838
  • Cool thoroughly, then invert onto cake plate.DSCF1840
  • Refrigerate leftovers.


Enjoy! ❤


6 thoughts on “Orange-Walnut Upside-Down Cake

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