Name: Orange-Pistachio Upside-Down Cake Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 4 tablespoons (57g) butter; ½ cup (100g) light brown sugar; 2 tablespoons (30g) heavy cream; 1 teaspoon orange zest; 1 teaspoon vanilla extract; 2 Sumo Citrus oranges; 1 tablespoon (7g) cornstarch; 1 tablespoon (12g) granulated sugar; ¾ cup (90g) all-purpose flour; 1 tablespoon (7g) powdered buttermilk; 1 teaspoon baking powder; ¼ teaspoon kosher salt; 4 tablespoons (57g) butter (room temperature); ½ cup (100g) granulated sugar; 2 eggs; 2 tablespoons (32g) pistachio butter; ½ cup (120 ml) whole milk; 1 teaspoon orange zest; 1 teaspoon vanilla extract; 1 cup (240 ml) heavy cream; ½ cup (60g) powdered sugar; 1 teaspoon orange zest; 1 teaspoon vanilla extract; 4 ounces (112g) mascarpone cheese; 2 tablespoons (16g) shelled pistachios (crushed)

Jump to Recipe· 4.3 from 28 reviews

If you are looking for a dessert that feels like a warm hug and brightens your table, this Orange-Pistachio Upside-Down Cake Recipe is an absolute treasure. It brilliantly showcases the sweet tang of Sumo Citrus oranges paired with the rich, nutty hint of pistachios, all atop a buttery cake with a luscious caramel base. The magic of this cake lies not just in its flavors but also in its stunning presentation—a gorgeous rose of orange slices beneath a golden, tender crumb cake. Each bite offers a perfect balance of citrus brightness, nutty depth, and creamy frosting that transforms any occasion into a celebration.

Ingredients You’ll Need

A gray round plate holds several layers of bright orange tangerine slices spread evenly across the surface. Each slice is covered with a dusting of white powdered sugar, creating a soft, powdery texture atop the juicy fruit. The plate sits on a white marbled surface, adding a clean and elegant look to the presentation. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet thoughtfully chosen to create the perfect harmony of flavor, color, and texture that defines the Orange-Pistachio Upside-Down Cake Recipe. Each one plays a crucial role—from the luscious buttery caramel and fragrant orange zest to the tender cake and creamy frosting.

Sumo Citrus oranges (2): Provide sweet, juicy, and vibrant segments that form the stunning upside-down topping.
Cornstarch (1 tablespoon): Helps to lightly coat the orange slices, keeping them intact and perfect during baking.
Granulated sugar (13 tablespoons total): Used in caramel, orange coating, and batter for balanced sweetness.
Butter (8 tablespoons total): Offers richness and moisture for both the caramel and cake batter.
Light brown sugar (½ cup): Adds depth and a hint of molasses flavor to the caramel.
Heavy cream (1 cup plus 2 tablespoons): Enriches both the caramel and the frosting with creamy texture.
Orange zest (3 teaspoons): Sprinkles bright citrus aroma throughout the caramel, batter, and frosting.
Vanilla extract (3 teaspoons): Adds warmth and rounds out the flavors in the cake and frosting.
All-purpose flour (¾ cup): Forms the tender structure of the cake.
Powdered buttermilk (1 tablespoon): Gives the cake a slight tang and helps with texture.
Baking powder (1 teaspoon): Provides the lift for a light crumb.
Kosher salt (¼ teaspoon): Balances sweetness and enhances flavor complexity.
Eggs (2): Bind ingredients together and add richness.
Pistachio butter (2 tablespoons): Offers natural nutty flavor and moist crumb to the cake.
Whole milk (½ cup): Adds moisture without weighing down the batter.
Mascarpone cheese (4 ounces): Creates a luxurious, creamy base for the frosting.
Powdered sugar (½ cup for frosting): Sweetens the frosting while lending it a smooth texture.
Shelled pistachios (2 tablespoons, crushed): Adds crunch and a beautiful finishing touch on top.

How to Make Orange-Pistachio Upside-Down Cake Recipe

Step 1: Make the Caramel

Begin by greasing a 9-inch round cake pan and preheating your oven to 350ºF. Melt 4 tablespoons of butter in a small pot over medium heat, then stir in the light brown sugar. Cook gently until the sugar dissolves and the mixture darkens slightly, about 3 minutes. Lower the heat and whisk in heavy cream, orange zest, and vanilla extract. Let it simmer together for a minute, then pour this rich caramel into your prepared pan. Smooth it out evenly and chill in the refrigerator for 15 minutes to set. This caramel layer is the golden treasure that creates the cake’s irresistible upside-down glaze.

Step 2: Prepare the Oranges

While the caramel chills, prepare your oranges. Peel the Sumo Citrus oranges into segments and slice each segment in half lengthwise to capture their juicy membranes and vibrant flesh. Toss these carefully with cornstarch and granulated sugar to gently coat the segments. This step helps maintain the oranges’ structure in the cake, while the sugar enhances their natural sweetness, ensuring your topping remains luscious and intact after baking.

Step 3: Make the Batter

In a bowl, sift together the flour, powdered buttermilk, baking powder, and salt for a tender crumb. In a separate large bowl, cream the room-temperature butter and granulated sugar until light and fluffy with an electric mixer. Add eggs and pistachio butter, beating until smooth and combined. Then, incorporate the dry mixture and milk alternately, being careful not to overmix, preserving a light texture. Aromatic orange zest and vanilla extract finish off this beautifully balanced batter that wraps around the oranges will creating an unbelievably moist and flavorful cake.

Step 4: Assemble the Cake

Remove the caramel-coated pan from the fridge and neatly arrange the orange segments in concentric circles, overlapping them slightly to form a rose pattern. This decorative layer will turn upside down after baking, serving both beauty and flavor. Pour the batter evenly over the orange slices and smooth the top gently with a spatula to ensure an even rise.

Step 5: Bake the Cake

Bake your masterpiece in the preheated oven for 48 to 50 minutes, or until a toothpick inserted in the center comes out clean. The aroma at this point will be downright intoxicating—warm citrus and buttery nuts mingling beautifully. Allow the cake to stand at room temperature for one hour, still warm to the touch, perfect for the next step.

Step 6: Flip the Cake

Choose a large serving plate and carefully invert the pan to reveal the luxurious caramelized orange top. Let the cake rest for another hour to cool completely, solidifying its gorgeous shape and allowing the flavors to meld perfectly together. This is the moment you witness the magic of the Orange-Pistachio Upside-Down Cake Recipe unfolding.

Step 7: Prepare the Orange Mascarpone Frosting

Create the frosting by combining heavy cream, powdered sugar, orange zest, and vanilla extract in a mixing bowl, whipping until soft peaks form. Then gently fold in mascarpone cheese, whipping only until stiff peaks develop. Avoid overmixing to keep that creamy, spreadable texture that perfectly balances the cake’s deep caramel and citrus notes. Chill the frosting until your cake is completely cooled and ready for its final touch.

Step 8: Frost and Garnish

Use a piping bag or a rubber spatula to generously frost the top of your upside-down cake with the luscious mascarpone cream. Sprinkle crushed pistachios over the frosting, adding a delightful crunch and a splash of green that makes every slice as beautiful as it is tasty. Now the cake is ready to impress anyone lucky enough to dig in.

How to Serve Orange-Pistachio Upside-Down Cake Recipe

The image shows a round layered dessert on a white plate with pink floral patterns and a gold rim, placed on a white marbled surface. The bottom layer is a moist, dark cake base that appears slightly shiny. Above the cake is a thick, bright orange fruit layer that looks soft and juicy. The top layer is a generous spiral of smooth white cream, decorated with small dollops around the edges and sprinkled with chopped green pistachios for texture and color contrast. The cream has a textured spiral pattern, making it visually appealing. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the presentation and taste, sprinkle a handful of crushed pistachios on top of the frosting. You can also add a few delicate orange zest curls for an extra pop of color and citrus aroma. A light drizzle of honey or a dusting of powdered sugar will add a lovely finishing touch and make this dessert truly radiant.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream for added creaminess. If you want a lighter balance, fresh berries like raspberries or blueberries complement the citrus and nutty flavors beautifully. To add elegance, consider serving it alongside a cup of freshly brewed Earl Grey tea or a citrus-infused sparkling water.

Creative Ways to Present

Present your Orange-Pistachio Upside-Down Cake Recipe on a wooden board or a colorful ceramic plate that contrasts with the cake’s warm orange hues. Cutting the cake into wedges and placing each slice on a small dessert plate with a scoop of mascarpone frosting and a sprinkle of nuts makes for an inviting display. For gatherings, consider individual mini versions by baking in muffin tins and layering the frosting and garnish on each mini cake for personal servings that wow your guests.

Make Ahead and Storage

Storing Leftovers

This cake stores beautifully in an airtight container in the refrigerator for up to 3 days. The frosting and oranges remain fresh, and the cake maintains its moist crumb. Bring slices to room temperature before serving to highlight the flavors and soften the texture.

Freezing

You can freeze the cake without frosting for up to 2 months by wrapping it tightly in plastic wrap and foil. When ready to enjoy, thaw it overnight in the fridge. Prepare and add the mascarpone frosting fresh to keep its creamy texture intact and prevent separation.

Reheating

Warm individual slices gently in the microwave for 15 to 20 seconds to restore that just-baked feel. Avoid overheating to prevent breaking down the mascarpone frosting or drying out the cake. Alternatively, a brief warming in the oven at a low temperature can refresh the cake’s caramel shine and melt the frosting slightly, creating a delightful mouthfeel.

FAQs

Can I use regular oranges instead of Sumo Citrus?

Absolutely! While Sumo Citrus offers a more tender peel and extra sweetness, navel or blood oranges work well too. Just make sure to peel and slice carefully to avoid bitterness from the pith.

What’s the best way to make pistachio butter at home?

You can make pistachio butter by blending shelled pistachios in a food processor until smooth, adding a touch of neutral oil if needed. It’s a fantastic way to add natural nutty flavor to the cake without extra additives.

Is it important to chill the caramel before adding oranges and batter?

Yes, chilling helps set the caramel layer so that the oranges don’t sink in during assembly, maintaining that beautiful pattern and texture once baked.

Can I prepare this cake gluten-free?

With some experimenting, you can substitute the all-purpose flour with a gluten-free blend, but results might vary slightly in texture. Powdered buttermilk alternatives and careful mixing are key for best results.

How thick should the frosting be on the cake?

The frosting should be thick and spreadable, creating a rich creamy layer without overpowering the delicate flavors beneath. A thin to moderate layer works perfectly to complement each bite.

Final Thoughts

This Orange-Pistachio Upside-Down Cake Recipe is more than just a dessert; it’s a celebration of flavors and textures that brings sunshine and warmth to your table. Its stunning looks and unforgettable taste make it a splendid choice for sharing with family and friends. I truly hope you try making this cake—it’s bound to become a favorite that you’ll love baking and sharing again and again.