We love pineapple, but the buttery, caramelized top layer of an upside-down cake has so much potential — why reserve it for just one fruit? The chefs in Food Network Kitchen decided to explore the many faces of upside-down cake, with incredible results, by substituting everything from tart cranberries to ribbons of candied carrot. Let's see how it's done.
Upside-Down Bananas Foster Cake
Why should pineapples have all the fun? Bananas work perfectly in this boozy, caramelized version of an upside-down cake.
The chefs in Food Network Kitchen thought outside the box — or, in this case, upside down — to come up with this carrot cake. Instead of shredding carrots and folding them into the batter, they used a vegetable peeler to make ribbons and candied them in a butter-and-sugar mixture for a fun and pretty topping.
Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for a lovely spring treat.
