Caramel Apple Upside Down Cake
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Caramel Apple Upside Down Cake is a cozy fall dessert made with tender apples, warm spices, and a rich caramel topping that forms right in the pan while the cake bakes.
If you’re anything like me, apple season usually starts with plans for pie and somehow ends with me buying far too many apples. This cake has become one of my favorite ways to use them. The apples become soft and caramelized, the cake stays incredibly moist, and the whole thing feels like something you’d bring to a family gathering, holiday dinner, or weekend get-together.
This is the cake I make when I want something that looks impressive without actually being difficult.
The first time I flipped it out of the pan, I remember holding my breath and hoping for the best. Now it’s one of my favorite parts of the recipe.
There is something so satisfying about turning the cake over and seeing all those caramelized apples sitting on top. It looks fancy, but most of the work is just mixing a batter and letting the oven do its thing.
Why You’ll Love This Recipe
- Easy caramel apple upside down cake recipe.
- Perfect fall dessert.
- Loaded with fresh apples.
- Warm cinnamon, nutmeg, and allspice.
- Great for holidays and gatherings.
- No homemade caramel sauce required.
- Beautiful presentation with minimal effort.
Ingredients Needed To Make Caramel Apple Upside Down Cake
Caramel Apple Layer
- Sweetened condensed milk
- Apples
Cake Batter
- All-purpose flour (or 1:1 gluten-free flour blend)
- Baking powder
- Cinnamon
- Allspice
- Nutmeg
- Kosher salt
- Apples
- Brown sugar
- Granulated sugar
- Butter
- Eggs
- Vanilla extract
- Walnuts
How To Make Caramel Apple Upside Down Cake
One of the best things about this recipe is that the caramel layer forms while the cake bakes. No candy thermometer and no standing over the stove stirring caramel.
Prepare the Pan
- Spray a 10-inch round cake pan with nonstick spray.
- Pour the sweetened condensed milk into the bottom of the pan and spread it evenly.
- Top with 2 cups of the chopped apples.
Make the Batter
- In a large mixing bowl, beat together the eggs, brown sugar, and granulated sugar until slightly frothy.
- Add the butter and vanilla extract.
- Mix in the flour, baking powder, cinnamon, allspice, nutmeg, and salt until just combined.
- Fold in the remaining apples and walnuts.
Bake
- Spread the batter over the apple layer.
- Bake until the cake is golden brown and a toothpick inserted in the center comes out clean.
Flip and Serve
- Allow the cake to cool slightly.
- Run a knife around the edges of the pan.
- Place a serving plate over the top and carefully flip the cake.
- Let the caramel settle over the apples before slicing.
Storage
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual slices before serving.
Caramel Apple Upside Down Cake
Equipment
- 10-inch round cake pan
- butter knife or offset spatula
Ingredients
Caramel Apple Layer
- 1 can sweetened condensed milk
- 2 cups apples, roughly chopped
Cake Batter
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup butter (softened)
- 1 tsp vanilla extract
- 2 1/3 cups all-purpose flour (or 1:1 gluten-free flour blend)
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp kosher salt
- 1 cup apples (roughly chopped)
- 1 cup walnuts (chopped)
Instructions
- Preheat the oven to 375°F. Spray a 10-inch round cake pan with nonstick baking spray.
- Pour the sweetened condensed milk into the bottom of the prepared cake pan. Spread it into an even layer and top with 2 cups of the chopped apples. Set aside.
- In a mixing bowl, beat the eggs, granulated sugar, and brown sugar for 2 to 3 minutes until slightly frothy.
- Add the softened butter and vanilla extract. Mix until combined.
- Add the flour, baking powder, cinnamon, allspice, nutmeg, and salt. Mix just until combined.
- Fold in the remaining 1 cup of apples and the walnuts.
- Carefully spread the batter over the apple layer in the prepared pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 to 15 minutes.
- Run a knife around the edge of the pan. Place a serving plate over the cake and carefully invert it. Allow the caramel to settle over the apples before serving.
Notes
-
- Honeycrisp, Granny Smith, Braeburn, Fuji, and Jonagold apples all work well.
- A mix of sweet and tart apples gives the best flavor.
- Do not overmix the batter or the cake can become dense.
- Let the cake cool slightly before flipping so the caramel can settle.
- If a few apples stick to the pan, simply place them back onto the cake before serving.
- Serve warm on its own or with vanilla ice cream.
Storage
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.Freezing
Wrap individual slices or the entire cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Commonly Asked Questions
Honeycrisp, Granny Smith, Braeburn, Fuji, and Jonagold are all excellent choices. A combination of sweet and tart apples creates the best flavor.
Allow the cake to cool for about 10 minutes, then run a knife around the edges before flipping. Waiting too long can cause the caramel to firm up and stick.
Yes. Bake the cake a day in advance and store it covered. Warm slices before serving for the best texture.
No. You can serve it directly from the pan if preferred, but flipping reveals the caramelized apple topping that makes this dessert special.
