Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it’s sure to be a crowd pleaser!
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Apple Pie Upside-Down Pumpkin Cake
- Prep Time 20 min
- Total 1 hr 5 min
- Servings 16
- Ingredients 12
Ingredients
Topping
- 1/2 cup butter, melted
- 1 cup packed brown sugar
- 1/4 cup water
- 2 cups 1/2-inch slices peeled apples (2 medium)
Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 2 eggs
- 3/4 cup canned pumpkin (not pumpkin pie mix)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Topping, If Desired
- Sweetened whipped cream
Instructions
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Step1Heat 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.
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Step2In 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.
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Step3In 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.
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Step4Bake 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.
Nutrition
Nutrition Facts are not available for this recipe
Recipe Tips
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