Apple Pie Upside-Down Pumpkin Cake

Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it’s sure to be a crowd pleaser! MORE+ LESS-

By Betty Crocker Kitchens

May 11, 2017

Topping

1/2

cup butter, melted

cup packed brown sugar

1/4

cup water

cups 1/2-inch slices peeled apples (2 medium)

box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup water

1/2

cup vegetable oil

eggs

3/4

cup canned pumpkin (not pumpkin pie mix)

tablespoon ground cinnamon

1/2

teaspoon ground nutmeg

Sweetened whipped cream

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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.

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