Perfect for summer entertaining and the Fourth of July is this Summer Fruit Upside Down Cake. Top with fresh whipped cream or vanilla ice cream!

Friends, just in time for the holiday weekend coming up, I think you’re going to LOVE this summery dessert today: Summer Fruit Upside Down Cake. Plus a recap from our daughter’s graduation party!

Summer Fruit Upside Down Cake

Made with summer fruit, like cherries and fresh berries (we love Oregon berries!), your guests are going to love this.

Oh, and here’s another great 4th of July recipe with berries: Easy No-Bake Berry Cream Cheese Bars!

How to make an upside down cake

  1. Grease a 9 inch baking dish with butter to prevent sticking—remember you’re flipping the cake out after it bakes, so don’t skimp on the butter. When the pan is well greased, coat the bottom with brown sugar.
  2. Pour in your cherries and berries, then top with the cake batter—use a rubber spatula to spread it over the berries.
  3. Bake in the oven for 35-45 minutes—place a toothpick in the center to check for doneness before removing it from the oven.
  4. Allow cake to cool for 30 minutes before flipping. To flip, use a knife to separate the cake from the edge of the pan, then place a cake stand or serving platter on top of the baking dish. Quickly and carefully flip the cake upside-down and gently pat the bottom of the pan to ensure the cake releases.

The Feast

Speaking of guests, last week we hosted a super fun college graduation gathering for our daughter. It’s hard to believe that our baby (youngest child) is out of college now!

If the requirements for hosting a gathering are cooking and serving a full-course meal, I’d be in trouble.

I really like “casual,” for an open house type of party.

We kept the menu very simple, and focused on making Abby feel as special as possible.

Here’s what we served at the party:

Epic Sandwich Charcuterie Board
Wild Rice Salad
Homemade Fruit Salad Recipe
Summer Cherry Cheese Board
Epic Chips and Salsa Board

So fun, we were so honored by our friends and family coming to help celebrate!

We served various desserts, plus a cake from Market of Choice. It was out of this world, carrot cake with lemon cream cheese frosting. WOW.

You can also decorate your own bakery cake. In this case we added edible flowers.

Pistachio Upside Down Cake

If you love to bake, this Pistachio Upside Down Cake with summer fruit is delicious!

For 4th of July, make your party festive, with this red, white, and blue cake!

Key ingredients

Ricotta cheese, olive oil, sugar, butter and eggs!

Olive oil, flour, baking powder and soda, and lemon.

Summer berries–raspberries, blueberries and don’t forget the cherries!

Vanilla and pistachio nuts!

So good!

Happy hosting!

More desserts for the Fourth of July: Red, White, and Blue Trifles, Patriotic Chocolate Covered Strawberries, and Double Chocolate Texas Sheet Cake.

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Summer Fruit Upside Down Cake

Ingredients

  • 1 cup full-fat ricotta
  • 1/3 cup olive oil
  • 3/4 cup granulated sugar
  • 1/8 cup light brown sugar
  • 2-3 tablespoons butter to grease pan
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 3-4 cups cherries and summer berries
  • 1 teaspoon vanilla
  • 1 cup roasted, shelled pistachios, finely ground (using a blender or food processor)

Instructions

  • Preheat oven to 350 F.
  • In a stand up mixer, combine ricotta, olive oil, sugar, eggs, lemon zest, and vanilla. Beat on a medium speed until all ingredients are incorporated.
  • Next, in a separate bowl, mix together your dry ingredients: flour, ground pistachios, baking soda and powder, and salt. When dry ingredients are blended, add them into the wet ingredients 1/2 cup at a time. Beat on low until smooth and set aside.
  • Grease a 9 inch baking dish with butter to prevent sticking—remember you’re flipping the cake out after it bakes, so don’t skimp on the butter. When the pan is well greased, coat the bottom with brown sugar. Pour in your cherries and berries, then top with the cake batter—use a rubber spatula to spread it over the berries.
  • Bake in the oven for 35-45 minutes—place a toothpick in the center to check for doneness before removing it from the oven.
  • Allow cake to cool for 30 minutes before flipping. To flip, use a knife to separate the cake from the edge of the pan, then place a cake stand or serving platter on top of the baking dish. Quickly and carefully flip the cake upside-down and gently pat the bottom of the pan to ensure the cake releases.
  • Serve the cake warmed or cold, with fresh whipped cream or vanilla ice cream. Enjoy!
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