Berry Upside Down Cake | Recipes

Berry Upside Down Cake

(64) Ratings:
Prep Time:
Baking Time:
Makes:18 servings

You’ll flip over this moist and fruity, streusel bottomed delight baked using our White Cake Video Technique.


Berry Filling

1/2 cup 125 mL butter, melted
1 cup 250 mL packed brown sugar
4 cups 1 L blueberries, raspberries or a combination of both


1 cup 250mL butter, softened
1 ¾ cups 425mL granulated sugar
3 eggs
1 tbsp 15mL lemon zest
2 tsp 10mL vanilla extract
3 1/3 cups 825mL Robin Hood® Best for Cake & Pastry Flour
1 tbsp 15mL baking powder
¼ tsp 1mL salt
1 ½ cups 375mL milk


½ cup 125 mL Robin Hood® Oats
½ cup 125 mL packed brown sugar
¼ cup 50 mL Robin Hood Best for Cake & Pastry Flour
¼ cup 50 mL butter, melted


  1. Preheat oven to 350°F (180°C). Pour melted butter into 9” x 13” baking dish. Brush butter up the sides of the dish. Sprinkle brown sugar over melted butter. Place berries over the brown sugar.
  2. Tip

    Get your little ones to help by sprinkling on the brown sugar and the fruit. When your cake is finished, these ingredients will be at the top and your kids will see first hand how an upside down cake works.

  3. Cream butter and sugar in a large bowl with an electric mixer on medium speed until well combined.
  4. Add eggs, one at a time, beating well after each addition. Add lemon zest and vanilla.
  5. Sift flour, baking powder, and salt in a medium bowl. Alternate adding flour mixture and milk.  Add one third of the flour mixture to the egg mixture. Beat until combined.  Add half the milk and another third of the flour mixture, beating after each addition. Add remaining milk and end with the flour mixture.
  6. Tip

    Let your kids have fun sifting the flour.  Place a sifter over the bowl and help them measure the flour into it. Give them a spoon to gently stir the flour through the sifter. Once the flour goes through it is very light and fluffy. Ask them if they see a difference.

  7. Spread batter over berries.
  8. Combine streusel mixture in a small bowl. Sprinkle over batter.
  9. Tip

    Have your little ones grab a spoon, mix the streusel ingredients and sprinkle them over the batter. They’re sprinkling it on top now, but when the cake is done you’ll flip it over and the streusel becomes the crunchy bottom.

  10. Bake in preheated oven for 50-55 minutes or until a toothpick inserted in center of cake comes out clean.
  11. Cool cake in the pan on a wire rack for 10 minutes.  Run a knife around the inside of the pan to loosen the cake and invert pan onto serving plate. Your fruit will now be on the top and the crunchy streusel will be on the bottom. Serve warm or room temperature.


  • If using frozen fruit just take it right from the freezer and place in the baking dish.
  • Replace the berries with sliced peaches, plums, cranberries or traditional pineapple slices.

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