Sapodilla Upside 
Down Cake

Sapodilla, or nispero, tastes like brown sugar with a bit of pear. It must be fully ripe and soft before eating. Usually eaten in smoothies or out of hand, sapodilla does not usually lend itself to cooking – perhaps because of its latex content,. But in this recipe, sapodilla turns deep red and tastes sweet and buttery.

Photography By Alfredo Añez | April 19, 2017


Preheat oven to 350 degrees. Peel sapodillas, slice in half lengthwise, and remove seeds. Cut each half into ¼" slices. Smear 9x13" cake pan with 3 tablespoons butter, then evenly sprinkle brown sugar on top. Arrange sapodilla slices atop butter and sugar. Set aside.

Prepare cake mix according to package directions, using remaining 7 tablespoons butter, water, rum and eggs. Pour batter evenly on top of sapodilla. Bake about 25 minutes, until toothpick inserted in middle comes out clean. Place flat serving plate over cake and flip. Wait a few minutes before gently lifting pan off cake. Let cool. Serve alone or with ice cream.   

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  • 4-6 large, ripe sapodillas
  • 1 box golden cake mix (we used Duncan Hines’ Butter Golden Cake Mix)
  • 10 tablespoons softened butter, divided
  • ½ cup brown sugar
  • ½ cup water
  • ¼ cup dark rum
  • 3 large eggs
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