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Papaya Upside-Down Cake Recipe

American · Dessert · 60 min total

A tropical twist on the classic pineapple upside-down cake, this papaya version features caramelized papaya slices atop a moist, buttery cake. Perfect for brunch or dessert.

Ingredients

• 1 ripe papaya, peeled, seeded, and sliced into 1/4-inch thick half-moons
• 1/2 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions

1. Preheat oven to 350°F (175°C). Pour melted butter into a 9-inch round cake pan, tilting to coat bottom. Sprinkle brown sugar evenly over butter. Arrange papaya slices in a single layer over sugar, overlapping slightly if needed.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat granulated sugar and softened butter with an electric mixer until light and fluffy, about 2 minutes. Beat in egg and vanilla.
3. Alternately add flour mixture and milk to butter mixture, beginning and ending with flour, mixing just until combined. Pour batter over papaya and spread evenly.
4. Bake for 35-40 minutes, until a toothpick inserted into center comes out clean. Let cool in pan for 5 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Tips

• For best flavor, use a ripe but firm papaya that holds its shape when baked.
• Store leftovers covered at room temperature for up to 2 days.

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