Healthy Upside Down Cake Recipes

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.

In this update of a retro dessert, a judicious amount of caramel coats the bottom of the pan before the fruit and batter are added. If you have a melon baller, pull it out—it's the perfect tool for coring pears.

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.)

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.

Leaving the peel on the apples adds fiber to this low calorie cake recipe without interfering with the flavor.

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.

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

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

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.

Upside-down cakes have a built-in wow factor with a layer of glacéed-looking fruit. This cake includes almond flour to give it richness and added moisture, plus zest for a more intense layer of blood orange flavor.

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

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.