Constellation™ Tomato Upside-Down Cake

Constellation™ Tomato Upside-Down Cake

Course Type: Dessert

Preparation Time: 120 minutes

You can never go wrong with this sweet take on tomatoes!


  • 1 16.5-oz. container NatureSweet® Constellation™ tomatoes, halved
  • 12 tbsp. (1-1/2 sticks) butter, softened and divided
  • 3/4 cup light brown sugar
  • 1-1/2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1/2 cup whole milk
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract


  1. Preheat oven to 350°F.
  2. Grease a 9-inch springform pan with butter, and then line the bottom with a parchment paper round.
  3. In a small saucepan over medium heat, stir in 4 tbsp. of butter with the brown sugar until the butter melts. Pour into the springform pan, and arrange the tomatoes in two layers over the sugar mixture.
  4. In a medium bowl, combine the flour, baking powder, ginger and salt.
  5. In a large mixing bowl, with an electric mixer beat the remaining 8 tbsp. butter with 1 cup of sugar until well combined. Add the eggs, one at a time, and then beat. Alternate the dry ingredients with the milk. Add the vanilla. Pour into the pan.
  6. Place the pan on a rimmed baking sheet and bake for 70 minutes. Let cool on a wire rack for at least 30 minutes. Invert the pan onto a platter, and unhinge the springform pan. Drizzle cake with any syrup that may have dripped onto the baking sheet.

    Serves: 8