Caramel-Apple Upside-Down Cake

Prep 25 min
Total 1 hr 45 min
Servings 8

The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.

By Betty Crocker Kitchens

Updated July 24, 2019

Make with

Gold Medal Flour

Ingredients

Topping

1/4

cup butter or margarine
2/3

cup packed brown sugar
1/2

teaspoon ground cinnamon
2

medium apples, peeled, cut into 1/2-inch wedges

Cake

1 1/3

cups Gold Medal™ all-purpose flour
1

teaspoon baking powder
1/2

teaspoon ground cinnamon
1/4

teaspoon salt
1

cup granulated sugar
1/2

cup butter or margarine, softened
2

eggs
1/2

teaspoon vanilla
1/4

cup milk

Whipped Cream

1

cup whipping cream
2

tablespoons granulated sugar

Steps

Hide Images

1

Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
2

In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
3

In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
4

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
5

Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

To serve leftover dessert warm, scoop servings into small microwavable bowls and microwave individual servings on High for 15 to 20 seconds.
Considered a classic, pineapple-upside down cake first appeared when canned pineapple became available. But the method of creating a lusciously caramel-like topping for a cake, pastries (like caramel rolls), or bread has a long baking history.
Sliced fresh peaches or pears with fresh chopped herbs or dried spices added to the brown sugar and butter mixture are tasty variations on this cake.
We're Head Over Heels for Pineapple Upside-Down Treats, check out our collection of creative spins on this classic dessert.

Nutrition Facts

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 250

% Daily Value

Total Fat: 28g; 43%
Saturated Fat 17g 86% Trans Fat 1g
Cholesterol: 135mg; 44%
Sodium: 290mg; 12%
Potassium: 180mg; 5%
Total Carbohydrate: 68g; 23%
Dietary Fiber 1g 5% Sugars 50g
Protein: 5g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;