Upside Down Orange Cake

There’s something about upside-down cakes that always feels a little magical — that moment when you flip it over and reveal the glossy, caramelized fruit underneath. I’ve made plenty of pineapple versions over the years, but this Upside Down Orange Cake might be my new favorite twist. It’s warm, slightly tangy, and absolutely gorgeous.

The star of the show is definitely the candied orange slices. They take a bit of patience, but they’re worth every minute. The oranges turn soft and translucent, giving the cake a stunning mosaic look. Once it bakes, the crust turns golden and tender while the oranges stay shiny and jewel-like on top.

This cake is cozy enough for winter but still feels bright and fresh, so it honestly works any time of year. Plus, it makes your kitchen smell incredible.

Key Ingredients + Tips 🍊

Oranges – Use tangerines or blood oranges; their bright color will make the cake pop! Slice them evenly (about 1/4 inch thick) so they candy at the same rate. Save the tiny end pieces for snacking.

Sugar & Water – These two create a simple syrup that transforms your orange slices into glossy, candied jewels. Keep the heat low and steady — if it starts boiling too hard, the syrup can caramelize too quickly and turn bitter.

Flour – Regular all-purpose flour works perfectly. For a softer crumb, don’t overmix the batter once the wet and dry ingredients come together.

Spices – Cinnamon, cardamom, ginger, and nutmeg add warmth and depth. If you’re making this in summer, you can skip them for a lighter, citrus-forward flavor.

Oil – Use a neutral oil like sunflower, grapeseed, or light olive oil. It keeps the cake moist without overpowering the orange flavor.

Milk – Any milk works. If you’re using a plant-based option, choose something unsweetened so the cake doesn’t become overly sweet.

Vinegar – Just a splash of apple cider or white vinegar helps the baking soda activate and helps balance the sweetness of the cake. 

Brown Sugar – Adds a subtle caramel note that pairs perfectly with the oranges, and its acidic molasses content helps the cake rise.

Orange Zest – Don’t skip it! The zest gives the cake a natural citrus aroma that ties everything together. Use a fine grater or microplane and avoid the white pith, which can taste bitter.

Reserved Orange Syrup – Save it! Brush it on the finished cake for a shiny finish or drizzle it over pancakes, ice cream, or tea.

How to Make Upside-Down Orange Cake

Start by zesting one orange and setting the zest aside. Slice the oranges into 1/4-inch rounds, discarding the small end pieces.

In a large skillet, combine the sugar and water. Bring the mixture to a light boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to medium and add your prettiest orange slices — just make sure they don’t overlap too much.

Let the oranges simmer gently for about 40–45 minutes, flipping them every 10–15 minutes, until they look soft and almost translucent. Use tongs to lift them out of the syrup and place them on a wire rack to cool. Save that syrup — it’s liquid gold.

Preheat your oven to 350°F. Line the bottom of a 11 by 7-inch baking dish with parchment paper and lightly oil the sides.

Whisk together the dry ingredients in one bowl, adding the spices if you want a cozier flavor. In another bowl, whisk the wet ingredients until smooth. Combine the two and mix until just incorporated.

Cut the candied orange slices in half and arrange them across the bottom of the pan. Pour the batter over the top and smooth it out with a spatula.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 20 minutes, then flip it onto a serving plate and peel away the parchment. Brush the top with a bit of the reserved orange syrup for that beautiful glossy finish.

How to Tell When It’s Done

The top should look golden and slightly springy to the touch. When you insert a toothpick in the center of the Upside Down Orange Cake, it should come out mostly clean with just a few moist crumbs — not wet batter. If the edges start pulling away from the pan, that’s another good sign it’s ready.

What to Do With Leftover Syrup

Don’t toss it! That orange syrup is sweet, fragrant, and endlessly useful. You can:

• Drizzle it over pancakes, waffles, or oatmeal.
• Stir a spoonful into sparkling water or tea for a citrusy lift.
• Brush it over muffins or scones to add shine and moisture.
• Use it as a base for a cocktail or mocktail — it’s fantastic with ginger beer or sparkling wine.

Blood Orange Upside Down Cake

Recipe by Dakota OvdanCourse: DessertDifficulty: Easy

Servings

6-8

servings

Prep time

30

minutes

Total time

1

hour 

55

minutes

A warm, citrusy twist on a classic — this Upside Down Orange Cake features glossy candied oranges, a tender spiced crumb, and a drizzle of golden orange syrup you’ll want to pour on everything.

Ingredients

• Candied Oranges

• 3 cups white sugar

• 3 cups water

• 4-5 tangerines or blood oranges

• Dry Ingredients

• 2 1/4 cups all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• Spices (Optional)

• 3/4 tsp cinnamon

• 1/2 tsp cardamom

• 1/2 tsp ginger

• 1/4 tsp nutmeg

• Wet Ingredients

• 1 1/2 cups plant milk

• 1/2 cup neutral oil

• 1 cup brown sugar

• 1 tbsp vanilla extract

• 1 tsp apple cider or white vinegar

• zest of 1 orange

Directions

• Zest one of the oranges and set the zest aside for the batter. Slice the oranges into 1/4-inch rounds, discarding the small end pieces.
• Add the sugar and water to a 12-inch skillet or large saucepan over medium-high heat. Bring to a light boil, stirring occasionally as the sugar dissolves.
• Once the sugar is fully melted, reduce the heat to medium and add 15–20 of your best-looking orange slices, making sure they don’t overlap too much.
• Simmer gently for 40–45 minutes, flipping the slices every 10–15 minutes, until they’re nearly translucent.
• Using tongs, transfer the slices to a wire rack with parchment paper underneath to catch drips. Let them sit on the rack, and reserve the orange syrup for later.
• Preheat the oven to 350°F. Line the bottom of a baking dish with parchment paper and lightly oil the sides.
• Whisk together the dry ingredients, including the spices if using. Set aside.
• Whisk together the wet ingredients and set aside.
• Cut the candied orange slices in half. They’ll still be sticky and wet — that’s fine.
• Arrange them in the baking dish as desired, trimming as needed to fit. Extra slices can be saved for other recipes.
• Combine the wet and dry ingredients, whisking until smooth. Pour the batter into the prepared dish, using a silicone spatula to scrape the bowl and spread evenly.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the dish on a wire rack for 20 minutes.
• Invert onto a serving plate, peel off the parchment, and brush the top with some of the reserved orange syrup for a glossy finish. Enjoy!

Notes

• Uses an 11 x 7-inch baking dish
• Keep the syrup at a gentle simmer — if it boils too rapidly, it will start to caramelize.
• Save any extra orange syrup and candied slices for other desserts or drinks.
• For a chewy, candy-like texture, let additional orange slices dry on the wire rack for 24–48 hours.