Choose the right pan. I usually bake my upside-down cakes in a cast iron skillet because I like how it crisps the edges, but a cake pan will work too. If you have a non-stick cake pan, use it!
Make sure to grease your pan very well. I use a very heavy coating of non-stick baking spray that includes flour, but you can also use a coating of butter and flour.
Let the cake cool, but not completely. Before you flip the cake upside-down, let the cake cool in the pan for 10 minutes to let it finish setting up. However, don’t let it cool completely or it won’t come cleanly out of the pan.
Be flip-wise. Run a knife around the edges of the cake, then invert a serving plate on top of the pan. In one quick motion, flip the cake upside-down. Let the cake sit like this on the plate, but still inside the pan, for a few minutes. Gravity will help the cake release in one piece.
Remove the cake pan. Carefully lift the pan off the cake. If any fruit has stuck to the pan, remove it and place it back on the cake. (No one will ever know!)
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baking tip: How to Blind Bake Pie Crust
Baking your pie crust until it is partially or completely set helps keep the bottom of the crust from getting soggy while it bakes. This is particularly helpful in recipes with a very wet filling. I’ll show you how to do it!