A spiced- apple version of the classic pineapple upside-down cake we all know and love, Upside-Down Apple Spiced Cake features fresh chopped apples, toasted walnuts, and a buttery brown-sugar sauce. Made easy and in only one hour thanks to Betty Crocker™ Super Moist™ Spice Cake Mix.
Heat oven to 350°F.
In a 13x9-inch pan, melt butter in the oven. Sprinkle brown sugar and walnuts over melted butter; stir to combine. Sprinkle chopped apples in the pan.
Mix cake as directed on the box for a 13x9-inch pan, using water, oil and eggs. Pour the batter over the apples and walnuts in the pan.
Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a cooling rack 2 minutes; run a knife around the sides of the pan to loosen the cake. Place a heatproof serving plate upside down on the pan; turn plate and pan over. Remove pan. Serve cake warm.
The cake needs to be turned out of the pan shortly after it's removed from the oven or the fruit will stick to the pan. The pan and its contents will be hot, so be sure to use hot pads when flipping the cake onto the cake plate or a board.
Serve with sweetened whipped cream or an 8-oz container of frozen (thawed) whipped topping (3 cups) if desired. For 3 cups of sweetened whipped cream, in a chilled medium bowl, beat 1 1/2 cups whipping cream and two tablespoons granulated sugar with an electric mixer on high speed until soft peaks form.
