Can I use different types of citrus in the Upside-Down Ombré Citrus Cake?

Absolutely. While the original recipe features blood orange, cara cara, navel orange, and Meyer lemon for their color gradient and flavor variety, you can substitute with other citrus fruits like grapefruit, tangerines, or regular lemons. Just be mindful of the bitterness in thicker rinds—consider peeling if needed.

How do I prevent the citrus from turning bitter during baking?

The bitterness typically comes from the rind and pith of the citrus slices. To minimize it, use thin slices and opt for varieties with thinner skin like Meyer lemons. You can also peel the citrus completely if you're especially sensitive to bitterness. Adding a light sprinkle of sugar over the citrus before baking can also help balance out sharp flavors.

Can I make this Upside-Down Ombré Citrus Cake ahead of time?

Yes! This cake holds up wonderfully when made a day in advance. In fact, letting it sit overnight allows the syrup to fully infuse the cake, enhancing its moisture and flavor. Store it covered at room temperature for a few hours or refrigerate if keeping longer. Bring to room temperature before serving for the best texture and taste.

Upside-Down Ombré Citrus Cake

Name: Upside-Down Ombré Citrus Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3/4 stick unsalted butter (6 tablespoons): for the orange syrup base; 1 cup granulated sugar: sweetens and thickens the syrup; 1/4 cup fresh orange juice: adds citrus flavor to the syrup; 1 blood orange, thinly sliced: provides deep color and tangy flavor; 1 cara cara orange, thinly sliced: adds a pink hue and mild sweetness; 1 navel orange, thinly sliced: gives classic orange flavor; 1 Meyer lemon, thinly sliced: brings floral citrus brightness; 3 large eggs, room temperature: structure and richness for the cake; 1 cup sour cream, room temperature: adds moisture and tang; 1/2 cup water: adjusts the batter consistency; 1/3 cup melted butter: enhances flavor and moisture; Zest of 1 navel orange: intensifies citrus aroma; Juice of 1 navel orange: boosts orange flavor in the batter; 2 teaspoons vanilla extract: adds sweetness and depth; 1 box (15.25 oz) vanilla cake mix: base for a soft, fluffy texture; 1 box (3.4 oz) instant vanilla pudding mix: adds creaminess and richness; Nonstick cooking spray: for greasing the baking dish

Description

This Upside-Down Ombré Citrus Cake is a visually stunning and flavor-packed dessert featuring layers of blood orange, cara cara, navel orange, and Meyer lemon over a moist orange-vanilla cake. Infused with a homemade orange syrup and enriched with instant pudding mix, this cake delivers a nostalgic orange creamsicle taste with a modern presentation.

Ingredients

Scale

3/4 stick unsalted butter (6 tablespoons): for the orange syrup base
1 cup granulated sugar: sweetens and thickens the syrup
1/4 cup fresh orange juice: adds citrus flavor to the syrup
1 blood orange, thinly sliced: provides deep color and tangy flavor
1 cara cara orange, thinly sliced: adds a pink hue and mild sweetness
1 navel orange, thinly sliced: gives classic orange flavor
1 Meyer lemon, thinly sliced: brings floral citrus brightness
3 large eggs, room temperature: structure and richness for the cake
1 cup sour cream, room temperature: adds moisture and tang
1/2 cup water: adjusts the batter consistency
1/3 cup melted butter: enhances flavor and moisture
Zest of 1 navel orange: intensifies citrus aroma
Juice of 1 navel orange: boosts orange flavor in the batter
2 teaspoons vanilla extract: adds sweetness and depth
1 box (15.25 oz) vanilla cake mix: base for a soft, fluffy texture
1 box (3.4 oz) instant vanilla pudding mix: adds creaminess and richness
Nonstick cooking spray: for greasing the baking dish

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Instructions

Preheat the oven to 350°F (180°C). Generously grease an 8 x 11-inch baking dish with nonstick cooking spray.
Make the orange syrup: In a small saucepan, combine 3/4 stick butter, 1 cup sugar, and 1/4 cup orange juice. Whisk and cook over medium heat until the sugar dissolves completely, about 4–5 minutes.
Pour the syrup into the prepared baking dish. Starting from a short end, layer the blood orange slices vertically, slightly overlapping. Follow with cara cara slices, then navel orange, and finally Meyer lemon to create the ombré effect.
Prepare the cake batter: In a large bowl, whisk together 3 eggs, 1 cup sour cream, 1/2 cup water, 1/3 cup melted butter, orange zest and juice, and 2 tsp vanilla extract.
Add the vanilla cake mix and pudding mix to the wet ingredients. Fold together with a rubber spatula until fully combined.
Gently pour the batter over the citrus slices in the baking dish, spreading evenly.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes. Then carefully invert onto a serving platter. Let cool completely before slicing and serving.

Notes

For less bitterness, peel the citrus slices before layering.
Use a mandoline for thin, even slices of citrus.
Store leftovers covered in the fridge for up to 3 days.
This cake is best served at room temperature or slightly warm.
You can substitute citrus based on seasonality or personal taste.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 32g
Sodium: 320mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg