Mincemeat Upside-Down Cake

Sweet and spicy, this mincemeat cake recipe makes a wonderful and unique holiday treat. Serve warm topped with whipped cream.

By Yankee Magazine

Oct 23 2016

Sweet and spicy, this mincemeat cake recipe makes a wonderful and unique holiday treat. Cut sheet cake into squares and serve warm topped with dollops of sweetened whipped cream.

Learn More: What is Mincemeat | History & Recipes




1/4 cup butter, melted
3/4 cup light brown sugar
1 cup shopped walnuts
2 1/2 cups mincemeat (either store-bought or homemade mincemeat)
2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup solid vegetable shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/4 cups buttermilk


Preheat oven to 350°. Pour butter into a 9×13″ baking pan and tilt to cover bottom. Scatter 1/4 cup of the brown sugar over the melted butter. Sprinkle on the walnuts. Spoon the mincemeat over the nuts and set the pan aside. In a large mixing bowl sift together the flour and remaining 1/2 cup brown sugar. Add the baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk to blend thoroughly. In a separate bowl beat the shortening and sugar together until light and creamy. Beat in the eggs one at a time. Blend in the vanilla. With the mixer set at low speed, mix in the dry ingredients, alternating with the buttermilk. Pour over the mincemeat in the pan and bake for 40 minutes, until cake tests done. Remove from oven and immediately loosen the cake from the sides of the pan. Invert onto a large tray, but leave the pan in place for 5 minutes before carefully lifting it off.