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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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

Nutrition Facts

220 calories; 9.3 g total fat; 19 mg cholesterol; 162 mg sodium. 32.7 g carbohydrates; 2.2 g protein; Full Nutrition

Reviews (123)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2007
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, wich was, to my taste, a very good choice. The other thing I made different was 1/2 cup unsalted butter, just 1/2 cup sugar, and I sifted the flour with the baking powder, I don´t know why i did it because the recipe does not call for that step, but was glad I did, the cake was super moist, it was like eating silk, the flavour and texture was spectacular. I will try this again, for sure, with other fruits, but also without any fruit and this time, with no fruit, I will use 2/3 cups of sugar. I really don´t like very sweet deserts, thats why when the cake is with fruit 1/2 cup of sugar is enough, but if there is no fruit, then I will need a little more sugar to compensate. Read More
(60)

Most helpful critical review

Rating: 3 stars
10/23/2011
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 tried it in several places but when I turned it over onto the serving plate it was not cooked on the top the batter was still runny. Needless to say I salvaged what cooked parts that I could and the taste and texture were amazing. Will try it again sometime. I have been baking for 45 years and this is a first. got a good laugh and 4 small portions of desert. Read More
(7)
139 Ratings
  • 5 star values: 103
  • 4 star values: 30
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/12/2007
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, wich was, to my taste, a very good choice. The other thing I made different was 1/2 cup unsalted butter, just 1/2 cup sugar, and I sifted the flour with the baking powder, I don´t know why i did it because the recipe does not call for that step, but was glad I did, the cake was super moist, it was like eating silk, the flavour and texture was spectacular. I will try this again, for sure, with other fruits, but also without any fruit and this time, with no fruit, I will use 2/3 cups of sugar. I really don´t like very sweet deserts, thats why when the cake is with fruit 1/2 cup of sugar is enough, but if there is no fruit, then I will need a little more sugar to compensate. Read More
(60)
Rating: 5 stars
07/12/2007
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, wich was, to my taste, a very good choice. The other thing I made different was 1/2 cup unsalted butter, just 1/2 cup sugar, and I sifted the flour with the baking powder, I don´t know why i did it because the recipe does not call for that step, but was glad I did, the cake was super moist, it was like eating silk, the flavour and texture was spectacular. I will try this again, for sure, with other fruits, but also without any fruit and this time, with no fruit, I will use 2/3 cups of sugar. I really don´t like very sweet deserts, thats why when the cake is with fruit 1/2 cup of sugar is enough, but if there is no fruit, then I will need a little more sugar to compensate. Read More
(60)
Rating: 4 stars
03/12/2006
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 another reviewer suggested I used 3/4 c sugar instead of a whole cup and it certainly didn't need more. Next time I'll make a little more of the butter/brown sugar mixture to put on the bottom because it was a smidge dry but the flavor was really good. Certainly will make again. Read More
(37)
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Rating: 5 stars
12/16/2006
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." Read More
(30)
Rating: 5 stars
11/08/2005
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 same results. Extra yummy with vanilla ice cream!!! I always double and bake in a 9 x 13. It's simple and DELICIOUS!!!! Read More
(24)
Rating: 5 stars
04/06/2003
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 very sweet and I have therefore modified the sugar from 1 cup to 1/2 cup. Read More
(19)
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Rating: 5 stars
04/02/2008
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 cake in one sitting and that was after a rather large dinner! I used butter...not a fan of Crisco. Reduced sugar to 3/4 cup and used 4T. butter in the topping. My family requested more "goo" next time so I will double the butter and brown sugar and see how that works. I made this in my favorite cast iron skillet and it came out easily. This one is definately going in the recipe box! Thank you! Read More
(15)
Rating: 5 stars
05/05/2008
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 boys raved! I did not skimp on the butter/brown sugar topping. I did however double the recipe in a 13x9 pan and turned it out onto a baking tray. I think it would be even better in 2 square or 11x7 pans so the edges can crisp up... Heath Bar ice cream was a good accompaniment =) Read More
(13)
Rating: 4 stars
05/17/2003
Very good but next time I will double up on the apples and add some cinnamon/. Read More
(12)
Rating: 5 stars
10/23/2006
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. Read More
(12)
Rating: 3 stars
10/23/2011
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 tried it in several places but when I turned it over onto the serving plate it was not cooked on the top the batter was still runny. Needless to say I salvaged what cooked parts that I could and the taste and texture were amazing. Will try it again sometime. I have been baking for 45 years and this is a first. got a good laugh and 4 small portions of desert. Read More
(7)