This orange upside down cake is bright, moist, and topped with a layer of caramelized orange slices that turn golden and glossy as the cake bakes. A simple, buttery cake batter bakes right over the fruit, so when you flip it out of the pan, you get a stunning caramelized topping without any extra work. It comes together with everyday ingredients and a few fresh oranges, making it easy enough for a weeknight dessert but pretty enough for a holiday table or brunch spread. Serve it warm or at room temperature, on its own or with a scoop of vanilla ice cream, for a citrus dessert the whole family will ask for again.
Why this is the best Upside Down Orange Cake recipe
Upside down orange cake is beautiful without being fussy. The orange slices create a gorgeous pattern across the top of the cake when you flip it over. It looks impressive enough for guests, but you don't need any special decorating skills to make it.
Orange upside down cake is packed with fresh orange flavor. Fresh oranges give this cake a bright citrus flavor that comes through in every bite. The fruit on top becomes sweet, soft, and almost caramelized as the cake bakes.
Orange upside down cake is wonderfully moist. The oranges add moisture while the cake underneath stays soft and tender. You get a delicious contrast between the juicy fruit topping and the fluffy cake.
Upside down orange cake is a great dessert for almost any occasion. Serve this beautiful cake for a family dinner, brunch, holiday gathering, or afternoon treat with coffee or tea. It feels special without requiring hours in the kitchen.
You don't need frosting for an upside down cake. The glossy layer of oranges makes its own beautiful topping, so there's no need to make buttercream or spend time decorating. Just flip the cake onto a serving plate and it's ready to go.
What you'll need to make the best Upside Down Orange Cake
Equipment
- 10-inch cast iron skillet - You will need to cook the oranges before you bake the cake.
- Pie plate 9-inch preferred or a similar 9-inch cake pan. If yours is bigger or smaller, your bake time will be different.
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
Key Ingredients
Large oranges: You can use navel oranges or blood oranges, or a combination of both.
Sugar: The purpose of the sugar and water is to create a simple syrup to boil the oranges. If you have a recipe for simple syrup using an alternative sweetener, feel free to use it.
Cake mix: Only yellow cake mix has been tested with the recipe, but white or even a spice cake mix would work. Don't prepare the cake mix; just leave it dry for now.
Orange juice: Using orange juice, instead of water, with the cake mix helps give this cake a more citrusy flavor.
Large eggs: These should be room temperature if possible, but if they are cold, it's not the end of the world.
How to make easy Upside Down Orange Cake
- Preheat the oven to 350℉.
- To prepare the fruit layer, in a large skillet, dissolve the sugar in the water,
add the sliced oranges, and simmer for about 10 minutes. This will sweeten the oranges, create a delicious sauce, and soften the peel. - After 10 minutes, spoon the orange slices in the bottom of your pie pan, in about 2 even layers. You may have leftover syrup and orange slices, discard or use for another recipe.
- Prepare the cake layer. Stir together the cake mix, orange juice, vegetable oil, and eggs in a large bowl until well combined, scraping the sides of the bowl as needed.
- Pour batter over the orange slices in your dish, being careful not to move the fruit.
- Bake the cake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and cool for about 20 minutes on a wire rack before inverting..
- Run a knife around the edges of the pan to loosen the cake and then flip the cake upside down onto your cake stand or a large serving platter. Cut and serve warm or at room temperature.
Cook's Tips
Do not add more than 2 layers of orange slices to the bottom of the pie pan; this will ensure that the cake batter doesn't overflow while baking. If you want to use all the oranges, you can make the cake right in the 10-inch cast iron skillet that you used to cook the oranges. You could even make it in a 12-inch cast iron skillet, although I'm not sure you'd have quite enough oranges for that. The cake will cook more quickly since the skillet is already hot.
Do not omit the step where you let the cake cool before flipping it over, doing so can ruin the cake. It will fall apart.
Substitutions & variations
You can use navel oranges, Cara Cara oranges, blood oranges, or another sweet orange variety. Blood oranges will give the cake a dramatic color, while Cara Cara oranges have a slightly sweeter flavor.
For even more citrus flavor, add fresh orange zest to the cake batter. You can also add a small amount of lemon zest for a brighter, slightly more tart flavor.
Try adding a little cinnamon, cardamom, or ginger to the batter for a warmer flavor. These spices pair especially well with oranges during the fall and winter months.
For a more decadent dessert, serve slices with homemade whipped cream or a scoop of homemade vanilla ice cream. A light dusting of powdered sugar is another easy option, although the orange topping is pretty enough on its own.
You can also make this recipe with a combination of citrus fruits. Try arranging thin slices of oranges, blood oranges, mandarins, or lemons across the bottom of the pan before adding the batter.
Storing leftover upside down orange cake
Store leftovers in an airtight container in the refrigerator for up to 5 days. Let the cake warm up to room temperature before serving.
To freeze, wrap cake slices in plastic wrap or aluminum foil and store in the freezer for up to 3 months. There's no need to move to the fridge to thaw. It can thaw right on the counter at room temperature.
We have more upside-down cakes!
- Pineapple Upside Down Cake with a Box Cake Mix
- Banana Upside Down Cake
- Caramel Apple Upside Down Cake
- Pineapple Upside Down Pancakes From Scratch
Check out more delicious Orange recipes
- Orange Pancakes
- Homemade Orange Cranberry Sauce
- Homemade Chocolate Orange Cheesecake
- Carrot Cookies with Orange Glaze
- Mandarin Orange Fluff Jello Salad
- The Best Orange Creamsicle Cake
- Orange Creamsicle Fluff with Cottage Cheese
Recipe
Upside Down Orange Cake
Equipment
- Pie plate 9-inch preferred
Ingredients
- 2 medium navel oranges sliced
- 2 cups sugar
- 2 cups water
- 13.25 ounce yellow cake mix dry mix only
- 1 cup orange juice
- ⅓ cup vegetable oil
- 2 large eggs room temperature if possible
Instructions
- Preheat the oven to 350℉.
- Then, in a large skillet, dissolve the sugar in the water, add the sliced oranges, and simmer for about 10 minutes.
- After 10 minutes, place the orange slices in the bottom of your pie pan, in about 2 layers. You may have leftover syrup and orange slices, discard or use for another recipe.
- Stir together the cake mix, orange juice, vegetable oil, and eggs in a large bowl until well combined.
- Pour the cake batter over the orange slices in your dish, being careful not to move the fruit.
- Bake the cake for about 40-45 minutes. Remove from oven and cool for about 20 minutes.
- Flip the cake upside down onto your cake stand or a large serving platter. Cut and serve warm or at room temperature.
Areta says
I was surprised that you didn't need to cut the peel off of the oranges, but it got nice and soft and easy to cut! Great cake and so easy. Thanks for the recipe.