Skip to Content
Menu

Apple Pie Upside-Down Pumpkin Cake

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated May 11, 2017
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it’s sure to be a crowd pleaser!

Apple Pie Upside-Down Pumpkin Cake

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 16
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Topping, If Desired

  • Sweetened whipped cream

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section