A fluffy and moist white cake with fresh strawberries, kiwis, and an ooey gooey caramel topping! Serve it up warm or chilled for a refreshing summer treat!
Admittedly, not the prettiest cake in the world. But it scores outlandishly high on the flavor scale so maybe if you just squint and tilt your head to the side you’ll catch the vision here.
My first introduction to any upside down cake at all was about, ohhhhh maybe 10 years ago? I might also add that it was my only encounter with an upside down cake until recently. That first experience was nearly unbeatable: a hot pineapple upside down cake made in a dutch oven. Dutch oven people. Dutch ovens seem to make anything taste better than a traditional oven does. But that claim miiiight be influenced by the idea that I’ve always had dutch oven cooking while camping where I’m starving, hot, tired, and insanely hungry.
It’s like when you skip breakfast. Suddenly a PB&J for lunch tastes like the best thing ever in the history of all the world. With Cheetos.
Don’t look at me that way, you frosty-french-fry-dippers.
Okay now this cake. Like I said, not the bell of the ball. But the flavor is soooo yummalicious. Strawberries and kiwis, kiwis and strawberries… there’s just somethin’ about the two love birds. And they totally work in an upside down cake.
The process for this cake is super easy so if you haven’t made an upside down cake, fear not. First, you’re gonna melt some butter and pour it in the bottom of your cake pan, then sprinkle a ton of brown sugar in there cause this is gonna be your ooey gooey caramel-y part of the cake. Next up? The fruit. Slice a handful of strawberries and kiwis and just press those little circles in the bottom of your pan in any pattern you like.
After you’ve got the topping (except… it’s on the bottom… so that’s confusing…) then you whip up the batter and pour it into the pan. Bake at 350 for about 40 minutes, then let it cool for a few. Then, using all of your crazy ninja kitchen skills, you’re gonna invert that cake onto a pan or platter. And um, that’s pretty much it! I like it warm but we visited my parents and brought some of the cake and they loved it cold so you can definitely put this in the fridge for a few hours til you’re ready to serve it for a hot summer evening!
What people are saying about this Strawberry Kiwi Upside Down Cake
“This cake is divine! I’ve made other cakes and they never turned out quite the way I expected. I was so excited at how beautiful it looked and after tasting I was more than thrilled! My son isn’t much of a cake eater, but this one he ate several pieces of and was so sad when it was gone! I made another one today , he’ll be doing a happy dance when he gets home from school! Thanks so much for sharing your recipe.” – Mary Ann
“I made this earlier in the week and my husband and I loved it. So easy to make and DELICIOUS! With the fresh berries and kiwi on top of the cooked ones on the cake, it is also nice looking. The only change I made was to use Truvia baking mix in the cake part to cut down on the sugar. You definitely need to use regular brown sugar for the top “glaze”. I used dark brown sugar.” – Cyndee
“LOVE LOVE LOVE this cake for carving. I made my first fruit cake stress free… well as stress free as if could get.” – Elon
“I just made this and I had to comment because it turned out delicious! I actually doubled the recipe and made two because I had a lot of strawberries and kiwis and I wanted to use them up. I was nervous making it because I’m a much better cook than baker and since there weren’t many reviews/comments here, I wasn’t sure. Hence why I wanted to add mine because this cake is awesome! I used half vegetable oil and half coconut oil plus for the 2 tablespoons of flour (beyond the cup) I used rye flour and white for the cup. The only thing I think I would change would be to halve the butter and maybe take out a bit of the sugar but then I like things a touch less sweet.” – Maja
Strawberry Kiwi Upside Down Cake
- 1/2 cup butter, melted
- 2/3 cup brown sugar
- 1/3 cup sliced strawberries
- 1/3 cup sliced kiwis
- 1 1/8 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup buttermilk
- 1/3 cup greek yogurt (may sub sour cream)
- 3 tablespoons oil
- 2 teaspoons vanilla
- Preheat oven to 350. Pour butter into the bottom of a 10 inch cake pan. Sprinkle brown sugar over the melted butter. Place sliced strawberries and kiwis all around the bottom of the pan.
- In a medium bowl combine flour, sugar, baking powder, and salt.
- In a large bowl combine egg, buttermilk, greek yogurt, oil, and vanilla and mix until smooth. Add dry ingredients to wet ingredients and mix until just combined (a few lumps are okay).
- Pour cake batter into pan but only fill the pan 3/4 full (it's best to use a 2-inch tall pan). Place a baking sheet or tin foil under the pan in the oven to catch any spillage. Bake about 40 minutes until a toothpick comes out clean with only a few crumbs.
- Allow cake to cool about 5-10 minutes. Place a large platter or pan on top the cake pan. Hold the two pieces together and quickly invert the cake pan so that it is upside down on top of your second pan or platter. Gently lift the cake pan away from the cake.
- Top the cake with additional sliced strawberries and kiwis and sprinkle with powdered sugar if desired. Serve warm or cover and chill at least one hour for a cool summer dessert!
Cake recipe adapted from Averie Cooks.