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Shyann's Blood Orange Upside Down Cake

Blood oranges peak in Winter and with their sunny citrus flavor and beautiful crimson color, they deliver a show stopping, welcome treat during the holidays through this cake.  This dessert is a twist on my regular pineapple upside down cake and after trying this, I would not do it any other way. This beautiful cake is all natural in color and delivers a moist , spongy texture that is loaded with citrus flavor and vibrant hues. 

Blood orange upside down cake
Blood orange upside down cake


For topping

  • Unsalted butter - 1/4 cup (melted)

  • Light brown sugar - 1 cup packed

  •  Fresh blood oranges - 4 

Cake base

  • Unsalted butter - 3/4 cup

  • Sugar - 1 1/3 cups

  • All purpose flour - 2 1/2 cups

  • Baking powder - 2 1/2 teaspoons

  • Eggs - 3

  • Oil - 1/4 cup

  • Milk - 1/2 cup 

  • Blood orange juice - 1/2 cup (freshly squeezed)

  • Salt - 1/4 teaspoon

  • Vanilla - 1 teaspoon


  1. Preheat the oven to 350 degrees F.

  2. Line the bottom of a 9-inch round cake pan with parchment paper and coat the pan with non stick baking spray.

  3. In a medium bowl, sift the flour, baking powder and salt until well blended.

  4. In a large bowl, beat granulated sugar and softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add vanilla and eggs until well blended. Add the orange juice and milk. Beat well. 

  5. Add the sifted flour mixture little by little till it is well incorporated. The batter should fall in ribbons. 

  6. In the prepared pan, pour the melted butter. Sprinkle brown sugar over the butter to cover the base of the pan. 

  7. Zest all 4 oranges and reserve the zest. Using a sharp knife, remove the peel and white pith from all 4 oranges. Slice them about 1/4 inch thick and discard any seeds. 

  8. Place the sliced orange circles on the brown sugar and press the orange gently into the brown sugar. Sprinkle the zest in between the orange slices. 

  9. Pour the prepared cake batter over the orange slices and brown sugar. 

  10. Bake for about 45 minutes until a toothpick inserted in the center of the cake comes out clean.

  11. Cool for 5 minutes and run the knife around the side of pan to loosen cake. Invert the cake on the serving platter.  Leave pan inverted over the cake for 5 minutes - this allows the brown sugar topping to drizzle over the cake.

  12. Enjoy!

Original recipe was adapted from Betty Crocker

Products used in this recipe

Round cake pan

All purpose flour

Electric mixer

Did you bake this cake? I'd LOVE to see it! 

Snap a picture and hashtag #tessiefoodculture or tag me @tessiefoodculture on Instagram!


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