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Pastry Sampler > Recipes > Cakes

Avocado Upside Down Cake

Recipe by Renee Shelton

Cake recipe using Haas avocados. Recipe adapted from a clipping from the FoodDay section of The Oregonion, early 1990s.

Yield: 1 cake.


  • 2 Haas avocados, ripe by still firm

  • 1/2 fresh lemon to coat the avocado slices

  • 3 tablespoons butter

  • 1/2 cup light brown sugar, packed

  • 1/2 cup pecans, chopped

  • 1/3 cup shortening

  • 1/2 cup sugar

  • 1 large egg

  • 1 teaspoon lemon extract

  • 1 cup sifted self-rising flour

  • 1/2 cup milk


  1. Preheat oven to 400°F.

  2. Pare and slice avocados in half lengthwise; remove pit. Slice halves into 6 equal pieces. Place in bowl. Squeeze lemon over to coat with the juice, and toss gently.

  3. Place butter in an 8" square baking pan, and heat in oven until the butter is melted. Remove and add in the brown sugar; stir. Arrange the avocado slices over butter and sugar then sprinkle with the pecans. Set aside.

  4. Beat shortening with sugar until very light. Add in egg and lemon extract. At low speed, alternate adding the self-rising flour and milk to the creamed mixture, ending with flour.

  5. Spread gently over avocados. Bake for 35 minutes or until it tests done. Remove and let rest in pan for 5 minutes before inverting onto cake plate. Serve warm.



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