Upside Down Mandarin Cakemuffins Recipes

MANDARIN ORANGE UPSIDE DOWN CAKES

Mandarin Orange Upside Down Cakes image

Make and share this Mandarin Orange Upside Down Cakes recipe from Food.com.

Provided by Ceezie

Categories Dessert

Time 40m

Yield 12 cakes

Number Of Ingredients 6

Ingredients

1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar
15 ounces mandarin oranges
12 maraschino cherries, drained and patted dry
1 (9 ounce) package yellow cake mix
1 egg

Steps:

Preheat oven to 350 degrees. Lightly brush muffin tins with melted butter; reserve remaining butter.
In a small bowl combine remaining butter and brown sugar; divinde mixture evenly among muffin cups.
Drain mandarin oranges, reserving 1/2 cup juice. Place 1 cherry in bottom of each muffin cup; arrange 3-4 orange segments around each cherry.
In a large bowl, combine cake mix, egg and reserved juice; mis until smooth. Divide batter evenly among cups.
Bake 25-30 min until golden brown. Immediately loosen cakes from sides of muffin cups.

Nutrition Facts : Calories 193.5, Fat 6.8, SaturatedFat 2.9, Cholesterol 28.2, Sodium 177.2, Carbohydrate 32.4, Fiber 1, Sugar 23.8, Protein 1.8

UPSIDE-DOWN MANDARIN CAKE/MUFFINS

Upside-Down Mandarin Cake/Muffins image

Provided by My Food and Family

Categories Recipes

Time 1h45m

Number Of Ingredients 4

Ingredients

2 cans peeled mandarin oranges (save 1/2 cup of juice from cans)
3/4 cup brown sugar
1 box white cake mix
2 sheets parchment paper

Steps:

Preheat oven to 350 degrees F. Line cake pan with parchment paper and spread mandarin oranges evenly over paper. Next sprinkle brown sugar over the mandarin oranges.
Mix cake mix according to box directions omitting 1/4 cup of water. Add 1/4 cup of mandarin juice from can. Spread cake mix over mandarin orange and sugar mixture making sure to get the corners.
Bake cake for 25-30 minutes or until toothpick insert is clean. Once cake is done place second piece of parchment paper over cake with large serving platter on top and flip cake over. Remove the first piece of paper and sprinkle 1/4 cup mandarin juice over cake. Serve hot with vanilla ice cream or orange sherbet.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SATSUMA MANDARIN AND VANILLA UPSIDE-DOWN CAKE

Satsuma Mandarin and Vanilla Upside-Down Cake image

A caramelized layer of mandarin slices crowns this moist, pleasantly sour cake.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 11

Ingredients

4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
8 ounces (2 sticks) unsalted butter, softened
1 vanilla bean, split and scraped, pod reserved for another use
1 1/2 cups sugar
3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
1 1/3 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 tablespoon finely grated mandarin zest
2 large eggs, room temperature
1/2 cup whole milk

Steps:

Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.
Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.
Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.
Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving.

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