Cottage Pudding - Upside Down Cake Recipe -
Cottage Pudding - Upside Down Cake Recipe

Cottage Pudding - Upside Down Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 8 inch square pan Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
  3. Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2007

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.

Most Helpful Critical Review
Oct 23, 2011

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.

Mar 12, 2006

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.

Dec 16, 2006

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."

Nov 08, 2005

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!!!!

Apr 06, 2003

Wow!!!! 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.

Apr 02, 2008

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!

Oct 23, 2006

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.


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  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 32.7 g
  • 11%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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