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Apple Pie Upside-Down Pumpkin Cake

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 16
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Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it’s sure to be a crowd pleaser!
Updated May 11, 2017
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  • 1/2 cup butter, melted
  • 1 cup packed brown sugar
  • 1/4 cup water
  • 2 cups 1/2-inch slices peeled apples (2 medium)


Topping, If Desired

  • Sweetened whipped cream


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
  • 2
    In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
  • 3
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
  • 4
    Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    Braeburn apples were used in this recipe -- choose your favorite baking apple, such as McIntosh, Granny Smith or Jonathan.
  • tip 2
    For extra indulgence, serve with vanilla ice cream.


Nutrition Facts are not available for this recipe
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