Ginger Snap and Mandarin Orange Upside-Down Cake

This Ginger Snap and Mandarin Orange Upside-Down Cake is a delightful twist on the classic upside-down dessert, featuring bold, spiced flavors and vibrant citrus notes that are perfect for any season. Whether you’re planning a holiday gathering, a weekend treat, or simply craving something unique, this cake provides a moist, flavorful experience that’s sure to impress impress.

I initially had leftover ginger snap cookies and mandarin oranges from two other recipes I had made recently: my Orange Wine Glögg and Mandarin Orange Chicken. The cookies added a touch of spiced warmth to the glögg, while the mandarin oranges brought a bright, citrusy freshness to the chicken. Not wanting to let any of those delicious ingredients go to waste, I decided to turn them into this cake. It was the perfect way to repurpose what I already had, blending the flavors of those previous dishes into something entirely new and indulgent. This cake is proof that leftovers can lead to unexpected creativity in the kitchen!

The base of this cake starts with crushed ginger snap cookies, which add a rich, spiced depth that sets it apart from traditional recipes. Instead of the usual flour-heavy batter, adding ginger snaps creates a subtly crunchy texture that infuses the cake with warm spices like ginger, cinnamon, and cloves. These flavors beautifully complement the juicy, sweet mandarin oranges featured in the topping.

The mandarin orange topping is a showstopper in itself. Segments of mandarin oranges are nestled into a buttery, caramel-like mixture of brown sugar, maple syrup, and cinnamon, creating a glossy, citrusy glaze once the cake is inverted. The natural sweetness of the oranges pairs beautifully with the smoky undertones of the maple syrup, offering a balance of bright and spiced flavors in every bite.

Unlike many upside-down cakes that rely on canned fruit, this one uses fresh mandarin oranges, giving it a light, zesty flavor and an elegant presentation. A splash of fresh mandarin orange juice is added for the batter, infusing the cake with even more citrus essence and ensuring it’s irresistibly moist. Combined with the richness of buttermilk and the subtle sweetness of maple syrup, this cake has a delightful balance of flavors that feels indulgent and refreshing.

This cake is ideal for winter baking, especially during the holidays when citrus is in season, but it works just as beautifully in the summer as a light dessert. The warm, spiced notes from the ginger snap cookies and ground spices like cinnamon and cloves make it a standout choice for winter citrus dessert recipes. Meanwhile, the vibrant mandarin orange topping offers a refreshing brightness that feels like a ray of sunshine on a cold day.

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This dessert is the perfect solution for those searching for unique holiday baking ideas or alternatives to the classic pineapple upside-down cake. It’s easy to make yet looks impressive with its golden caramelized top and richly spiced base. Whether you’re hosting a dinner party or looking for a ginger snap dessert to enjoy with a cup of tea, this recipe checks all the boxes.

The combination of ginger snap cookie crust, fresh mandarins, and warm spices creates a dessert that feels equally nostalgic and innovative. Its balance of sweetness and spice makes it versatile enough to pair with coffee in the morning, tea in the afternoon, or a glass of wine after dinner.

If you’re a fan of homemade upside-down cakes or want to bake with ginger snap cookies creatively, this recipe will surely become a favorite. Add it to your must-try winter citrus dessert recipes list, and enjoy the perfect harmony of spiced and citrusy flavors with every bite.

Let this cake bring warmth and brightness to your holiday celebrations or everyday moments. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat!

Ginger Snap and Mandarin Orange Upside-Down Cake

Recipe by Kyle Taylor

5.0 from 1 vote

Course: DessertsCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

This Ginger Snap and Mandarin Orange Upside-Down Cake combines the spiced warmth of crushed ginger snap cookies with the vibrant sweetness of fresh mandarin oranges, topped with a caramel-like glaze of brown sugar and maple syrup. Perfect for any occasion, it’s a unique twist on the classic upside-down dessert with bold, zesty flavors.

Ingredients

• For the Topping

• 5-6 mandarin oranges, peeled and segmented

• 4 tablespoons unsalted butter

• 1/4 cup brown sugar

• 2 tablespoons maple syrup

• 1 teaspoon ground cinnamon

• For the Cake

• 2 cups ginger snap cookies, crushed

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/4 cup mandarin orange juice, freshly squeezed

• 1/2 cup buttermilk

Directions

• Preheat the Oven:
  Set the oven to 350°F (175°C). Grease a 9-inch round cake pan.
• Prepare the Topping:
  Melt the butter over medium heat in a small saucepan. Stir in the brown sugar, maple syrup, and cinnamon until the sugar dissolves and the mixture is smooth, 1-2 minutes. Pour the mixture into the prepared pan and spread evenly. Arrange the mandarin orange segments on top.
• Make the Cake Batter:
  In a medium bowl, whisk together the crushed ginger snap cookies, flour, baking powder, baking soda, salt, ground ginger, cinnamon, and cloves. In a separate bowl, cream the softened butter with the granulated sugar and brown sugar until it’s light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and mandarin orange juice.
  
  Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until the mixture is combined. Don’t overmix.
• Assemble and Bake:
  Carefully pour the batter over the mandarin segments, spreading it evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Invert:
  Let the cake cool in the pan for 15 minutes before carefully running a knife around the edges to loosen it up. Invert the cake onto a serving plate.
• Serve:
  Once cool, slice and serve!