- Home
- In The Kitchen
- recipes
- Tangerine Upside Down Ca...
- Share
-
-
-
-
-
-
Tangerine Upside Down Cake
20 Prep Time
minutes
20 Cook Time
minutes
40 Total Time
minutes
10 Serving
size
Recipe written and created by Tracy Shaw of Food Wine Sunshine.
Print Recipe
Ingredients
Cake:
- Vanilla or white boxed cake mix + required ingredients in directions
- 5 Juicy Crunch tangerines, peeled and sliced
- 1 Juicy Crunch tangerine - for juice and zest
Crumble topping:
- 1/4 cup salted butter, melted
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 tsp cinnamon
Whipped Cream:
- 1/2 cup cold heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Preparation
- Preheat oven according to cake mix instructions.
- Butter two 8-inch cake pans (or one 9x13), including the bottom and sides of the pan. Spray with nonstick spray for a little extra non-stick insurance.
- Place the tangerine slices on the bottom of the pan(s).
- Prepare the cake mix according to the package directions.
- Zest and squeeze juice of one Juicy Crunch tangerine and add it to the batter. Mix well.
- Pour the cake batter over the tangerine slices, and spread evenly.
- To make the crumble layer - Melt the butter in a small bowl, then stir in the remaining crumble ingredients.
- Sprinkle on the crumble on the cake batter.
- Bake according to the cake mix directions. You may need to add a few minutes due to the tangerine slices. Test with a cake tester or toothpick to make sure it's done.
- Let cake cool for at least 10 minutes before you invert onto a serving plate.
- To make the whipped cream - Using COLD heavy cream add ingredients to a large mixing bowl and mix on medium high speed with an electric mixer until stiff peaks form. Don't keep mixing once it's done.
- Serve slices of your Upside Down Juicy Crunch Cake topped with fresh whipped cream and a little extra tangerine zest and a nice glass of Florida Milk!
- Enjoy!
- SHARE
-
-
-
-
-
-
-
