One of my dad’s favorite desserts was pineapple upside down cake. He wasn’t a big fan of chocolate so this satisfied his sweet tooth very well. Unlike some of the recipes I write histories about, this is a dessert that my mother did make quite a bit in my early childhood when she bothered to bake. I have written about pineapple in the past but this week I am writing about upside down cakes.

Early versions of upside-down cakes used ingredients like apples and cherries, often cooked in cast-iron skillets called “spiders” over open fires or on stoves.

The Dole company sponsored a recipe contest in 1925, which saw an overwhelming number of submissions for pineapple upside-down cake—one account claims 2,500 of 60,000 entries were for this specific cake.

Following the contest, the Dole company aggressively promoted the cake through advertising, making it one of the most famous cakes in North America by the late 1920s and early 1930s.

You can use almost any fruit in upside-down cakes. Pineapple, apples, pears, peaches and plums hold their shape during baking and create a defined, glossy topping. Softer fruits like berries or cherries also work, but will not look as defined after baking. Instead of choosing just one fruit, mix a few together, like pineapple and cherries or peaches and blackberries, for more color and flavor contrast. If using fresh, seasonal fruit, don’t use it when it’s super ripe, or it will disintegrate during baking.

The easiest way to prevent an upside-down cake from sticking is to coat the pan generously with butter before adding the sugar and fruit. A heavy-duty cake pan or skillet also helps, so the sugar caramelizes but does not burn. Once baked, let the cake cool briefly, about 5 to 10 minutes, then run a knife around the side before flipping it onto a plate. If you wait too long, the caramel will harden and glue the cake to the pan.

Upside-down cakes prove that the best desserts don’t need frosting or fancy layers to impress. These fruit-topped desserts are dramatic yet comforting, with soft, sturdy cake bases that soak up sweet fruit juices and caramel. With the flip of a pan, a mosaic of glistening, caramelized fruit reveals itself, looking more like art than dessert. Pineapple is a traditional choice, but these recipes show how to make an upside-down cake with any fruit, for a unique dessert every time.

Blueberry-Lemon Upside-Down Cake

Ingredients

4 cups fresh or frozen unsweetened blueberries, thawed

1/2 cup sugar

2 cups miniature marshmallows

1 package yellow cake mix (regular size)

1/2 teaspoon grated lemon zest

Whipped topping

Directions

Preheat oven to 350°. In a greased 13×9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.

Peanut Butter Banana Upside Down Cake

Ingredients

1/3 cup dark brown sugar

4 Tbsp. unsalted butter

1 tsp. kosher salt, divided

3 medium bananas, sliced lengthwise

1/4 cup chopped salted roasted peanuts, plus more for garnish

2 large eggs, at room temperature

1 cup granulated sugar

1/2 cup sour cream, at room temperature

1/2 cup vegetable oil

1/3 cup smooth peanut butter

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon

Directions

Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Stir together brown sugar, butter, 1 tablespoon water, and 1/4 teaspoon of the salt in a small saucepan; cook over medium until sugar is dissolved, 1 to 2 minutes. Transfer mixture to prepared pan; spread in an even layer. Top evenly with sliced bananas. Set aside. Whisk together eggs, granulated sugar, sour cream, oil, peanut butter, vanilla, and remaining 3/4 teaspoon salt in a large bowl. Sift in the flour, baking powder, and cinnamon. Gently fold flour mixture into sour cream mixture using a spatula until just combined. Spread batter over bananas in an even layer. Bake in preheated oven until top is golden brown and a wooden pick inserted into center of cake comes out mostly clean, 45 to 50 minutes. Let cool in pan on a wire rack for 15 minutes. Place a cake plate on top of pan; invert cake onto plate. Serve warm or at room temperature.

Strawberry Upside-Down Cake

Ingredients

3/4 cup granulated sugar

3 Tbsp. cornstarch

6 1/2 cups fresh strawberries, halved or quartered if large (about 1 1/2 pounds)

1 tsp. vanilla extract

1 tsp. lemon zest

1 (15.25 to 16.25-ounce) package (2-layer-size) yellow cake mix, plus ingredients on box to make cake

2 Tbsp. lemon juice

Directions

Preheat oven to 350°F. Grease the bottom and sides of a 13×9-inch baking pan. Line bottom of pan with parchment paper; set pan aside. In a large bowl combine sugar and cornstarch. Add strawberries, vanilla, and lemon zest; toss to coat evenly. Transfer strawberry mixture to prepared pan spreading evenly. Prepare cake mix according to package directions. Beat in lemon juice until combined. Pour cake batter over strawberry layer and smooth evenly. Bake about 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for10 minutes. Loosen sides of cake; invert onto a serving plate. Let cool atleast15 minutes before serving. Serve warm or cooled.