Strawberry Kiwi Upside Down Cake

Strawberry Kiwi Upside Down Cake

Strawberry Kiwi Upside Down Cake


  • ½ cup butter, melted
  • ⅔ cup brown sugar
  • ⅓ cup sliced strawberries
  • ⅓ cup sliced kiwis
  • 1 cup flour + 2 tablespoons
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup buttermilk
  • ⅓ cup greek yogurt (may sub sour cream)
  • 3 tablespoons oil
  • 2 teaspoons vanilla


  • Preheat oven to 350. Pour butter into the bottom of a 10 inch cake pan. Sprinkle brown sugar over the melted butter. Place sliced strawberries and kiwis all around the bottom of the pan.
  • In a medium bowl combine flour, sugar, baking powder, and salt.
  • In a large bowl combine egg, buttermilk, greek yogurt, oil, and vanilla and mix until smooth.
  • Add dry ingredients to wet ingredients and mix until just combined ( a few lumps are okay).
  • Pour cake batter into pan but only fill the pan ¾ full (it’s best to use a 2-inch tall pan). Place a baking sheet or tin foil under the pan in the oven to catch any spillage. Bake about 40 minutes until a toothpick comes out clean with only a few crumbs.
  • Allow cake to cool about 5-10 minutes. Place a large platter or pan on top the cake pan. Hold the two pieces together and quickly invert the cake pan so that it is upside down on top of your second pan or platter. Gently lift the cake pan away from the cake.
  • Top the cake with additional sliced strawberries and kiwis and sprinkle with powdered sugar if desired. Serve warm or cover and chill at least one hour for a cool summer dessert!

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