Cottage Pudding - Upside Down Cake

Cottage Pudding - Upside Down Cake

103 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Recipe by  Sandra

“This is my husband's favorite. I first made it over thirty years ago. You can use canned peaches or pineapple in place of the sliced apples.”

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Adjust Servings

Original recipe yields 1 - 8 inch square pan



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
  3. Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

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Reviews (103)

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Lucia de Wagner

Lucia de Wagner

Wow, this was really good! The cake, without any fruit, was amazing. I made mine as pineapple upside down. I did double the amount of brown sugar and butter it call for the bottom of the pan, wich was, to my taste, a very good choice. The other thing I made different was 1/2 cup unsalted butter, just 1/2 cup sugar, and I sifted the flour with the baking powder, I don´t know why i did it because the recipe does not call for that step, but was glad I did, the cake was super moist, it was like eating silk, the flavour and texture was spectacular. I will try this again, for sure, with other fruits, but also without any fruit and this time, with no fruit, I will use 2/3 cups of sugar. I really don´t like very sweet deserts, thats why when the cake is with fruit 1/2 cup of sugar is enough, but if there is no fruit, then I will need a little more sugar to compensate.



This was yummy. I made it as a pineapple upside down cake and everyone liked it. In place of shortening I used 1/4 c. butter and 1/4 c. Enova oil, but I think I'd use all butter next time. As another reviewer suggested, I used 3/4 c sugar instead of a whole cup and it certainly didn't need more. Next time I'll make a little more of the butter/brown sugar mixture to put on the bottom because it was a smidge dry, but the flavor was really good. Certainly will make again.

Child of the World

Child of the World

Seriously easy, seriously fast, seriously moist and oh-so-delicious. I added about 1/4 cup of pineapple juice to the batter and it gave it a little extra "oomph."

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Amount Per Serving (16 total)

  • Calories
  • 220 cal
  • 11%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 32.7 g
  • 11%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 162 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Plum Blueberry Upside Down Cake


next recipe:

Fresh Pineapple Upside Down Cake