Orange Upside Down Cake is a soft, citrusy cake baked over caramelized orange slices that turn into a glossy, beautiful topping when flipped. It's an easy, from-scratch dessert that looks impressive but is surprisingly simple to make.
A Bright, Old-Fashioned Cake That Feels Special Every Time
This is the kind of dessert that feels like it came straight from a vintage church cookbook (like this Pea Pickin’ Cake made with mandarin oranges) but still works perfectly today.
The oranges soften as they bake, creating a lightly caramelized layer that pairs perfectly with the moist, tender cake underneath. It's simple, reliable, and one of those cakes that always gets attention when you turn it out onto a plate.
FAQs
Yes, and it's a great way to change both flavor and color.
Navel oranges are mild and classic
Cara Cara oranges are sweeter with a slight pink hue
Blood oranges give a deeper color and slightly richer flavor
Mandarins or Cuties are smaller and sweeter
Bitterness usually comes from the white pith on the oranges.
Slice oranges thin. Trim off excess pith when possible
The sugar helps balance it, but removing the pith makes the biggest difference.
The butter layer acts as a natural release
Do not skip the butter and sugar layer
Let the cake cool about 30 minutes before flipping
Run a knife around the edge if needed
Let it cool for about 30 minutes, then flip while still slightly warm.
Too hot and it can fall apart
Too cool and the topping can stick
Yes. This cake holds up well and can be made the day before serving.
Store it covered at room temperature, and the flavor actually deepens slightly.
This usually happens when:
Orange slices are too thick
There is too much moisture from the fruit
The cake isn't baked long enough
Thin slices and a fully baked center prevent this.
You can use a yellow or white cake mix, but adding orange zest and a little juice will help bring back that fresh citrus flavor.
Room Temperature: Covered for up to 3 days
Refrigerator: Up to 5 days
Freezer: Up to 2 months (thaw overnight in fridge)
Texture: Soft, moist cake with tender orange slices
Flavor: Sweet citrus with a light tang and buttery finish
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
Orange Topping
- 5 tablespoons unsalted butter, melted
- ¼ cup sugar
- 16-20 orange slices (about ⅛ to ¼ inch thick)
Orange Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup oil (canola or vegetable)
- 2 large eggs, room temperature
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- ¼ cup sour cream
- ¾ cup milk
Instructions
- Preheat the oven to 350°F. Pour melted butter into a 9-inch round cake pan.
- Sprinkle sugar evenly over the butter.
- Arrange orange slices in a slightly overlapping layer across the bottom.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat sugar and oil until combined.
- Add eggs, orange juice, and zest, mixing until smooth.
- Mix in the sour cream.
- Add dry ingredients and mix until thick.
- Pour in milk and mix until batter is smooth.
- Carefully pour batter over orange slices.
- Bake for 45-50 minutes, until golden and a toothpick comes out clean.
- Cool for 30 minutes, then invert onto a serving plate. Slice and enjoy!
Tips
- Slice the oranges thinly for the best texture
- Remove excess pith to reduce bitterness
- Let the cake rest before flipping so the topping stays intact
- Use room temperature ingredients for even baking
- Bake until the center is fully set to avoid sogginess
- Serve this cake with this orange punch recipe at a baby shower or party that has an orange theme.
More Recipes You'll Love
- Pineapple Dump Cake - A classic version with a caramelized fruit topping.
- Lemon Poke Cake - Light, bright, and full of citrus flavor.
- Orange Fluff Salad - Sweet, creamy orange flavor with a nostalgic feel.
- 7 Up Cake - Another citrus cake, this easy, vintage-style cake is always a hit.
Recipe
Orange Upside Down Cake
Ingredients
Orange Topping:
- 5 tablespoons unsalted butter melted
- ¼ cup sugar
- 16-20 orange slices about ⅛ to ¼ inch thick
Orange Cake:
- 1 ½ cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup oil
- 2 large eggs room temperature
- 2 tablespoons fresh-squeezed orange juice
- 1 tablespoon orange zest
- ¼ cup sour cream
- ¾ cup milk
Instructions
- Preheat oven to 350°F. Pour the melted butter into a 9-inch round cake pan. Sprinkle the sugar over the butter, then layer the orange slices so that they overlap a little bit. Set the pan aside.
- Whisk the flour, baking powder, baking soda, and salt together in a small bowl.
- In a separate large bowl, use an electric mixer to beat the sugar and oil together. Add the eggs, orange juice, and zest, and mix until combined.
- Mix in the sour cream.
- Add the dry ingredients and mix until the batter becomes thick and dry. Then pour in the milk and mix until well combined.
- Carefully pour the batter into the cake pan over the orange slices.
- Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for 30 minutes before inverting it onto a cake stand or platter to finish colling.
- Slice and serve at room temperature.
Notes
- Slice the oranges thin for best texture
- Remove excess pith to reduce bitterness
- Let the cake rest before flipping so topping stays intact
- Use room temperature ingredients for even baking
- Bake until the center is fully set to avoid sogginess
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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