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Juicy Christmas Upside Down Fruitcake

Save Room for Juicy Christmas Upside Down Fruitcake Bliss

Experience the Joy of Juicy Christmas Upside Down Fruitcake with this delightful recipe.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Christmas
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Topping
  • 8 tablespoons Butter Substitute with solid coconut oil for a vegan option.
  • 1 cup Brown Sugar Consider coconut sugar for a lower glycemic index.
  • 2 tablespoons Light Corn Syrup No direct substitution available.
  • Spices (Nutmeg, Cinnamon, Ginger) Enhances flavor profile; adjust based on personal taste preference.
For the Cake
  • 3 cups Mixed Fruitcake Fruits Use unsweetened dried fruits for a lower sugar option.
  • Chopped Nuts Optional; feel free to omit or use your favorite nuts.
  • 1 box Yellow Cake Mix You can substitute with a homemade yellow cake recipe.

Equipment

  • medium pot
  • mixing bowl
  • 9-inch round pans
  • oven
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Melt 8 tablespoons of butter, add 1 cup of brown sugar, 2 tablespoons of light corn syrup, and spices; stir until smooth for about 5 minutes.
  2. Divide warm topping mixture between two greased 9-inch round pans, tilting to create an even layer.
  3. Toss together 3 cups of dried fruits; sprinkle evenly over the buttery topping.
  4. Prepare yellow cake batter according to package instructions or homemade recipe; gently pour over the fruit layer.
  5. Preheat oven to 350°F (175°C) and bake for about 30-35 minutes; check for doneness with a toothpick.
  6. Cool cakes in pans for about 10 minutes, then invert onto a wire rack to cool completely.

Notes

This cake is customizable for vegan or sugar-free options and should be stored in an airtight container at room temperature for up to 3 days.