What are upside down cakes? Where can I get recipes for making them?

also, do u know where I can get good recipes for parties?What are upside down cakes? Where can I get recipes for making them?
Upside-Down cakes originated in North America, and were (and sometimes still are) baked in cast iron frying pans. These cakes are unique in that a decorative fruit topping is baked under the cake batter. Upside-Down Cakes are self-decorating cakes. Just bake and serve. The most popular upside-down cake is Pineapple.





Try this link:


http://www.greatpartyrecipes.com/What are upside down cakes? Where can I get recipes for making them?
Upside down cakes usually have fruit. The fruit is placed in the pan first and then the batter goes on top. When you take it out of the pan, the fruit will be on the top of the cake. You can find great recipes at www.allrecipes.com
a upside down cake is just a cake in a bunt pan you can find recipes in a cook book or the internet
I'm getting hungry now! :)





Plenty of good recipes right here:


http://www.cooking.com/recipes/researre.鈥?/a>
Upside down cakes start off with brown sugar and sliced fruit then pour the cake batter over the top and bake. When cooled the cake is flipped upside down on a serving plate and there you have fruit on top with syrup dripping over the top of your cake.





You can use pineapple, pears, peaches or apple slices for your fruit with canned cherries for garnish. Here are food channels recipes for upside down cakes:





http://web.foodnetwork.com/food/web/sear鈥?/a>
here are a bunch


good luck
http://www.recipegoldmine.com/cakeupside鈥?/a>
Here's mine:


PINEAPPLE UPSIDE-DOWN CAKE


1/2 cup margarine (1 stick) melted


1 cup brown sugar


1/2 cup walnuts (chopped)


1 can pinneapple slices (reserve syrup)


1 jar maraschino cherries


1 cup sugar


1 cup flour


2 teaspoons baking powder


1/4 teaspoon salt


3 eggs


1/4 cup pineapple syrup


1 teaspoon vanilla


Place the butter, brown sugar and walnuts in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch. Place pineapples in the sugar mixture. Put cherries in the center of each pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge). In a bowl, combine sugar, flour, baking powder, salt and set aside. In seperate bowl, beat eggs until fluffy. Combine eggs, pineapple syrup, vanilla and


dry ingredients; mix until smooth. Pour batter into the pan being careful not to disturb the pineapples and cherries. Bake at 350 degrees for 35-45 minutes. Remove from oven and allow to stand for a few minutes to set and loosen the edges with a butter knife. Turn it upside down onto a serving dish.


Serve while still warm.
This is what I make since I don't like pineapple.





Cherry Upside-Down Cake





* 2/3 cup sugar


* 2 1/2 tablespoons cornstarch


* 1 can (2 1/2 cups) tart red cherries, drained


* 1/3 cup butter


* 1/2 cup sugar


* 1 egg


* 1/2 cup bran cereal


* 1 teaspoon grated orange peel


* 1 3/4 cup flour


* 1/2 teaspoon salt


* 2 teaspoons baking powder


* 1/4 teaspoon baking soda


* 1/2 cup orange juice


* 1/4 cup milk














In a saucepan, combine 2/3 cup sugar, cornstarch, and cherry syrup, cook until clear and thickened; add cherries then pour into a buttered 8-inch square pan.





Cream butter and 1/2 cup sugar; add egg and beat well. Add bran and orange peel. Sift together the flour, salt, baking powder, and baking soda. Alternately add sifted dry ingredients and liquids. Pour batter into the pan over cherries. Bake at 375掳 for 35 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
http://allrecipes.com/





Upside-down cakes have fruit on the bottom, then when the cake is done and you flip it upside-down, the fruit becomes the top.
Pineapple Upside-Down Cake


From Food Network Kitchens








Recipe Summary


Prep Time: 45 minutes


Cook Time: 1 hour 30 minutes


Yield: about 12 servings


User Rating:








Topping:


5 tablespoons unsalted butter, plus more for preparing the pan


1/2 cup firmly packed dark brown sugar


1 tablespoon dark rum


3/4 small fresh pineapple, peeled





Cake:


1 1/2 cup cake flour


1 1/4 teaspoons baking powder


1/2 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1/4 teaspoon fine salt


3/4 cup unsalted butter (1 1/2 sticks), at room temperature


1 1/4 cups sugar


3 large eggs, at room temperature


1/2 cup whole milk, at room temperature


Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.


To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.


Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.


To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.


In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)


Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.


Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.


Pour the batter onto the pineapple-lined pan. Bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 1 1/2 hours. Remove the cake from the oven and let cool for 5 minutes.


Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.








ps: good party recipe is:





Chocolate Fondue Three Ways


Recipe Courtesy of Emeril Lagasse








Recipe Summary


Prep Time: 20 minutes


Yield: 12 servings


User Rating: No Rating








3 pounds high quality chocolate, finely chopped


2 1/4 cups heavy cream


Splash of Creme de Mint


Splash of Nocello


Splash of Grand Marnier


Garnishes:


Pound cake, cut into bite-size pieces


Shortbread cookies


Biscotti


Coconut macaroons


Large strawberries with stems


Bananas


Place 1 pound of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a saucepan, heat the cream. When the cream comes to a simmer, remove from the heat and pour 1/3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and whisk until smooth. Serve the fondues with the various garnishes.