Recipe by Sandra
"This is my husband's favorite. I first made it over thirty years ago. You can use canned peaches or pineapple in place of the sliced apples."
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packed brown sugar
apples - peeled, cored and sliced
1 1/2 cups
Wow, this was really good! The cake, without any fruit, was amazing. I made mine as pineapple upside down. I did double the amount of brown sugar and butter it call for the bottom of the pan, wich was, to my taste, a very good choice. The other thing I made different was 1/2 cup unsalted butter, just 1/2 cup sugar, and I sifted the flour with the baking powder, I don´t know why i did it because the recipe does not call for that step, but was glad I did, the cake was super moist, it was like eating silk, the flavour and texture was spectacular.
I will try this again, for sure, with other fruits, but also without any fruit and this time, with no fruit, I will use 2/3 cups of sugar. I really don´t like very sweet deserts, thats why when the cake is with fruit 1/2 cup of sugar is enough, but if there is no fruit, then I will need a little more sugar to compensate.
I just made this as per the instructions, I used frozen apple slices. Not sure what went wrong, I thought it was cooked after 40 minutes, the cake was nice and brown and tester was dry when I tried it in several places but when I turned it over onto the serving plate it was not cooked on the top, the batter was still runny. Needless to say, I salvaged what cooked parts that I could and the taste and texture were amazing. Will try it again sometime. I have been baking for 45 years and this is a first. got a good laugh and 4 small portions of desert.
This was yummy. I made it as a pineapple upside down cake and everyone liked it. In place of shortening I used 1/4 c. butter and 1/4 c. Enova oil, but I think I'd use all butter next time. As another reviewer suggested, I used 3/4 c sugar instead of a whole cup and it certainly didn't need more. Next time I'll make a little more of the butter/brown sugar mixture to put on the bottom because it was a smidge dry, but the flavor was really good. Certainly will make again.
Seriously easy, seriously fast, seriously moist and oh-so-delicious. I added about 1/4 cup of pineapple juice to the batter and it gave it a little extra "oomph."
I have made this at least twice a week for the last 3 weeks! I can't seem to keep it in the house. They eat it as fast as I make it. I have passed it on to a couple of people who have had the same results. Extra yummy with vanilla ice cream!!! I always double and bake in a 9 x 13. It's simple and DELICIOUS!!!!
I cannot believe I found something this delicious. I have made it for guests and it was such a hit. It's very moist and great to eat while it's still warm. One suggestion is that it is very sweet and I have therefore modified the sugar from 1 cup to 1/2 cup.
This was a great cake! I used Pineapple Rings and put Marischino Cherries in the centers but will skip the cherries next time as no one at them. My family of 5 ate all but one slice of this cake in one sitting and that was after a rather large dinner! I used butter...not a fan of Crisco. Reduced sugar to 3/4 cup and used 4T. butter in the topping. My family requested more "goo" next time so I will double the butter and brown sugar and see how that works. I made this in my favorite cast iron skillet and it came out easily. This one is definately going in the recipe box! Thank you!
Excellent! Thank You for the recipe. I used Splenda Brown Sugar and 1/2 Cup of Splenda and reduced sugar to 1/2 Cup. Family Loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Cottage Pudding - Upside Down Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 84
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