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Blood Orange Upside-Down Cake

Mommy’s Home Cooking
Updated Mar 23, 2017
This gorgeous cake is a work of art. All the sunny deliciousness of blood oranges in a deliciously moist and sweet cake with a bright citrus flavor. You’re definitely going to want a second (or third) slice.

More About This Recipe

  • Citrus-flavored cakes are my family's favorite. They have this bright and fresh flavor that make them totally irresistible, and this Blood Orange Upside-Down Cake is no exception. I have all kinds of baking projects on my long to-do list for this spring. I love the smell of anything baking in the oven, especially when that something is sweet. So when I saw these beautiful blood oranges in my local market, I knew I had to make a cake. This cake here is really my kind of cake—I just love how it turned out. It’s like beautiful piece of art. And it’s SO easy to make. Seriously, if you can put orange slices in a cake pan, you can make this cake. Thanks Betty Crocker™ (wink wink). Enjoy!

Blood Orange Upside-Down Cake

  • Prep Time 10 min
  • Total 45 min
  • Servings 8
  • Ingredients 5

Ingredients

  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 2-3 blood oranges
  • 1 box Betty Crocker™ Super Moist™ Cake Mix Butter Recipe Yellow
  • Water, oil and eggs called for on cake mix box

Instructions

  • Step 
    1
    Preheat oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper and spray with non-stick spray.
  • Step 
    2
    Melt butter and pour into the bottom of the cake pan. Sprinkle brown sugar evenly over butter.
  • Step 
    3
    Remove the skin from the oranges and slice them into thin slices. Arrange orange slices on top of brown sugar; press gently into brown sugar.
  • Step 
    4
    Prepare cake batter as directed on box and pour over orange slices in pan.
  • Step 
    5
    Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. When cake is done, immediately run a knife around inside edge of pan to loosen cake. Place heatproof serving plate upside down over top of pan; turn plate and pan over. Remove pan and parchment paper. Let cool at room temperature for 30 minutes before serving. Store covered in refrigerator.

Nutrition

No nutrition information available for this recipe

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