Healthy Upside Down Cake Recipes

Layering the ingredients in this coffee cake recipe right into the pan lets you skip the steps of making the batter and the nut topping separately. To make this healthy one-bowl dessert so it can be served like pull-apart rolls, dollop 16 equal portions of batter over the nuts. If you don't want to fuss with that, dollop the batter on top however you like.

Caramelized pineapple chunks are balanced by fresh ginger for a sweet, but not overly sweet, cake. Serve this light and fluffy dessert at a brunch or potluck.

This strawberry and rhubarb upside-down cake recipe highlights how delicious strawberries and rhubarb taste together. If you can't find rhubarb, substitute an equal amount of any kind of berry or even fresh figs. This upside-down cake still tastes great the next day when the juiciness of the fruit has had time to marry with the moist olive oil cake.

Adding whole-grain oatmeal to this upside-down cake and topping it with fresh pineapple makes this diabetic-friendly dessert right-side-up.

The tableside flambéing of bananas Foster sure is impressive ... if someone else is making it for you. This cake has all the flavors of the New Orleans classic in easier-to-prepare cake form that's just as stunning as the original for a healthier dessert you'll be proud to serve.

Deliciously caramelized tangerines make a beautiful topping for the “up side” on this healthy vanilla cake. Serve dolloped with vanilla whipped cream.

We chose the classic combination of strawberries and rhubarb for this easy cake, but you can substitute 3 cups of any ripe fruit you'd like. Yogurt adds a creaminess that pulls the whole cake together.

Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make--but it's worth it.

Add some pizzazz to crowd-pleasing carrot cake with sweet, crunchy pecans and orange-citrus.

This upside-down cake is the perfect dessert for a summer party. Full of fresh blueberries and peaches, flavored with a touch of ginger and topped with vanilla frozen yogurt, it's a sweet and refreshing way to end a meal.

The basic recipe for this cake is very versatile and can be made with apples, pears, peaches or any full-flavored, slightly acidic fruit. The cake is best served warm. (Recipe adapted from The Art of Simple Food by Alice Waters.)

Rosy-pink rhubarb makes a particularly pretty upside-down cake. We balanced the fruit's tang with a crunchy nut-and-brown-sugar topping.