This cake is proof that tastebuds change.

As a kid just the thought of fruit, let alone cooked soggy fruit, on cake was vile.  Totally wrong.  Just sinful.  First of all, why in the world would anyone ruin cake with fruit?  Second of all, and more importantly, why would you even eat cake without chocolate?  I don’t know, it all just confused me.

A switch flipped, the stars aligned, I don’t know what happened, but I started to LOVE fruit in, on, all throughout cakes.  And it didn’t even have to be accompanied with chocolate.  No really, I must have been going out of my mind, this was unlike me. Something about the smell of buttery, sweet cinnamon oozing from the oven when the cake is baking, holy ding dang, ya, that’ll convert you! (Ok, but for the record, I was a convert before this cake. But the upside down cake just solidifies my life for fruit and cake together). At around 30 minutes into baking, the upside down cake started to fill my house with the sweet cinnamon aroma that was intoxicating.  I stood in the middle of my kitchen and inhaled through my nose, deeply.  And then did it again.  And again, and again.  Like 62 million times, until I almost hyperventilated.  The cake just smelled soooo good!

This isn’t just aaaaany upside down cake though, it has the Vintage Fruit Sauce IN and ON the cake.  So in case you were wondering what in the world to do with that sauce … you make cake, obviously. The top and sides of the cake get a thin layer of carmelization from the butter and sugars. This combined with the crunchiness from the nuts, and the sweetness of the fruit… BAM! It’s like a delicious sensory explosion in my mouth!

And then you scoop a dollop of fresh whip cream on your slice of cake.

And then you enjoy every last fruity.buttery.sweet. bite!

In the Vintage Fruit Sauce post I talked about how I don’t have any recipes handed down from previous generations and how I want to pass a few down starting with my generation… so, you know what’s kinda cool though, even though my grandmothers didn’t have any recipes to pass down, the little glass plates the cake is on are legit vintage. They were passed down from my grandmother and are from around the 1940’s.

Vintage Fruit Sauce Upside Down Cake

Vintage Fruit Sauce Upside Down Cake


  • 1/4 cup butter
  • 1/3 cup brown sugar, packed
  • 1 cup vintage fruit, drained (just the fruit chunks, no juices)
  • 1/3 cup chopped nuts (I used pecans)
  • 1 1/4 cups all purpose flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup vintage fruit syrup
  • 1/4 cup oil (I used vegetable oil)
  • 2 eggs
  • Optional: Whipped cream or ice cream


Preheat oven to 350 degrees.

Melt butter in 8-inch square cake pan. Add brown sugar, Vintage Fruit and nuts; mix well. Set aside.

In medium mixing bowl, combine remaining ingredients; mix well. Pour batter over topping in pan.

Bake at 350°F for 40 to 45 minutes until golden brown. Cool 5 minutes; loosen edges with knife and invert onto serving plate.

Serve warm with whipped cream or ice cream.

Recipe from Red Star Yeast

Eat quickly because you never know when “someone” may swoop in and dive bomb your cake!

Fat Girl Trapped in a Skinny Body Disclosure – This post was sponsored by Red Star Yeast. While I have been compensated to write this post, everything expressed is my own opinion.