Cottage Pudding - Upside Down Cake

Cottage Pudding - Upside Down Cake

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"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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1 h 5 m servings 220 cals
Serving size has been adjusted!

Original recipe yields 16 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 117 Ratings

Most helpful positive review

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, w...

Most helpful critical review

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 tr...

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Most positive
Least positive

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, w...

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...

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 sa...

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...

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 ca...

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.

Our group LOVED this warm from the oven. I am rating this based on the use of HALF the white sugar, whole wheat pastry flour, and butter replacing shortening in the cake. Very moist! The men and...

Very good, but next time I will double up on the apples and add some cinnamon/.

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