Caramel Apple Upside Down Cake Recipe – Quick, Easy, and Absolutely Delicious

If fall had a flavor, I’m convinced it would taste just like Caramel Apple Upside Down Cake—warm, cozy, and just sweet enough to make your heart skip a beat. This cake is my go-to when I want a dessert that feels fancy but is secretly simple (we’re talking weeknight-bake easy).

As a Texas girl raising three busy kids, I live for recipes that impress without sending me into a baking tailspin. And this one? Oh, it delivers. Think tender apples caramelized in buttery brown sugar, tucked under a fluffy cinnamon-spiced cake—like the best parts of apple pie and cake rolled into one.

And yes, I totally recommend serving it with a scoop of vanilla ice cream. Because some things in life are non-negotiable.

Table of Contents

Why You’ll Love This Caramel Apple Upside Down Cake

• It looks stunning but is secretly easy.
• Perfect balance of tart apples and sweet caramel.
• Bakes in under an hour—yes, including prep.
• Doubles as dessert or a coffee cake (no judgment here).

What Does Caramel Apple Upside Down Cake Taste Like?

Imagine apple pie married a buttery pound cake, and the caramel topping sealed the deal. Each bite is moist, tender, and melts in your mouth with that irresistible caramelized apple topping.

If you’ve tried my Apple Crumb Cake Recipe or my Baked Apple Fritters, you’ll recognize that same cozy apple goodness—just with a little more caramel drama on top.

Ingredients You’ll Need for Caramel Apple Upside Down Cake

The magic of this Caramel Apple Upside Down Cake really comes from the balance between rich, buttery caramel and tart, tender apples. Every ingredient has a purpose, so let’s walk through them together:

• 1/2 cup unsalted butter (for caramel): Butter is the heart of this recipe—it gives the caramel its silky texture and deep flavor. I always use unsalted so I can control the saltiness myself.
• 1 cup brown sugar: This is what transforms into that glossy caramel topping we all love. Brown sugar melts beautifully with butter, creating a sauce that seeps into the apples.
• 2 large apples, peeled, cored, and sliced: Granny Smith apples are my favorite here because their tart bite balances the sweetness of the caramel. But you can also try Honeycrisp or Braeburn if you prefer a little more natural sweetness. If you’re an apple lover, you might also enjoy my Apple Cider Pound Cake—it has that same cozy apple essence baked in.
• 1 1/2 cups all-purpose flour: Provides the structure for the cake. Measure it carefully—too much, and the cake becomes dense instead of tender.
• 1 1/2 teaspoons baking powder: The secret to a fluffy crumb. Without it, your cake would fall flat (literally).
• 1/4 teaspoon salt: A pinch of salt might seem small, but it’s what makes all the sweet flavors pop.
• 1/2 cup unsalted butter, softened (for cake batter): Creaming butter with sugar gives the cake its light, airy base. Room temperature is key—it blends smoothly and traps little air bubbles that help the cake rise.
• 3/4 cup granulated sugar: Sweetens the cake itself, balancing out the tartness from the apples.
• 2 large eggs: They add richness and moisture, holding everything together.
• 1 teaspoon vanilla extract: That warm, aromatic note that ties the whole cake together. Don’t skip it!
• 1/2 cup milk: Keeps the cake moist without making it heavy. Whole milk is best for flavor.
• 1/2 teaspoon ground cinnamon: Because what’s an apple dessert without a touch of cinnamon? It adds just enough spice to give this cake a cozy, fall flavor—similar to my Cinnamon Sugar Zucchini Coffee Cake.

Why these ingredients work together:

The buttery caramel seeps into the apples, the apples infuse their juices into the cake, and the cinnamon-spiced batter bakes into something soft yet sturdy enough to hold the topping. The result? A moist, golden cake that turns out beautifully every time you flip it.

Step-by-Step Instructions for Caramel Apple Upside Down Cake

Baking this Caramel Apple Upside Down Cake is easier than it looks, but the details matter. Follow these steps, and you’ll have a golden, caramel-drizzled cake worthy of a bakery window.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). While the oven heats, gather all your ingredients and make sure your butter and eggs are at room temperature. Cold butter just won’t cream the same way. (Trust me, I’ve learned that the hard way on rushed mornings!)

Step 2: Make the Caramel Base

In a 9-inch round cake pan, melt 1/2 cup butter over low heat on the stovetop. Once melted, stir in 1 cup brown sugar until it dissolves and turns glossy. This is your caramel layer—the star of the show!

💡 Tip: Keep the heat low and stir continuously to avoid burning. The caramel should smell nutty-sweet, not bitter.

This step reminds me of my Salted Caramel Apple Pie Cheesecake—another dessert where caramel takes the spotlight.

Step 3: Arrange the Apples

Peel, core, and slice your apples into even wedges. Arrange them neatly in a circular pattern on top of the caramel layer. Don’t worry if they overlap slightly—when the cake flips, those slices will look beautifully rustic.

Choosing tart apples like Granny Smith keeps your Caramel Apple Upside Down Cake from being overly sweet, but if you like a sweeter twist, Honeycrisp works well too.

Step 4: Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Mix until well combined. This dry mixture sets up the cake’s tender structure.

Step 5: Cream the Butter and Sugar

In a separate large mixing bowl, beat together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy. This should take about 2–3 minutes with an electric mixer. You’re whipping air into the butter, which helps give your cake that delicate crumb.

Add 2 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract for warmth and depth of flavor.

Step 6: Combine Wet and Dry Mixtures

Alternate adding the flour mixture and 1/2 cup milk into your butter mixture, starting and ending with flour. Mix just until combined—overmixing is the enemy of tender cake.

💡 Tip: The batter should be thick but pourable, like a rich pancake batter (if you’ve made my Pumpkin Coffee Cake Muffins, you’ll recognize that same texture).

Step 7: Pour and Spread

Carefully pour the batter over the caramel-apple base. Use a spatula to spread it evenly, making sure it reaches the edges of the pan. Don’t worry if the batter seems a little thick—it will spread beautifully as it bakes.

Step 8: Bake the Cake

Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should spring back lightly when touched.

Step 9: Cool and Flip

This part feels dramatic—in the best way. Let the cake cool in the pan for 10 minutes (set a timer). Too soon, and it falls apart; too late, and it sticks.

Run a knife around the edges, place a serving plate over the pan, and—in one confident motion—invert the cake. Lift the pan slowly, and behold that caramelized apple topping shining back at you.

💡 Tip: If a few apple slices stick to the pan, don’t stress. Just lift them gently and place them back on top. No one will know.

Step 10: Serve and Enjoy

Serve your Caramel Apple Upside Down Cake warm or at room temperature. For a decadent finish, add a scoop of vanilla ice cream or a dollop of whipped cream.

This cake isn’t just a dessert—it’s a cozy fall tradition waiting to happen. It’s become my go-to for family gatherings, just like my Apple Cinnamon Muffins that always vanish in minutes.

Tips and Tricks for Perfect Caramel Apple Upside Down Cake

• Grease well: A little extra butter on the pan edges helps avoid sticking.
• Apple choice matters: Tart varieties (like Granny Smith) make the caramel shine.
• Don’t rush the flip: Let it rest 10 minutes before turning out—too soon and it falls apart, too late and it sticks.
• Make ahead friendly: This cake tastes even better the next day.

Fun fact: This cake became my “family gathering” hero dessert after my youngest declared, “It tastes like candy and cake had a baby.” Who can argue with that?

Storage

• Room temp: Covered, up to 2 days.
• Fridge: Keeps well for 4–5 days (bonus: the caramel soaks in deeper).
• Freezer: Wrap slices tightly; thaw overnight in the fridge before serving.

FAQs

Can I use other fruit?
Yes! Pears or peaches work beautifully, but apples are the classic.

Do I need a cast iron skillet?
Nope, a regular cake pan does the trick.

What if my caramel crystallizes?
Don’t panic—it’ll smooth out once baked.

Conclusion

This Caramel Apple Upside Down Cake is proof that simple ingredients can create a dessert that feels downright magical. Whether you’re baking for family night, a holiday table, or just because Tuesday needed something sweet, this cake delivers.

Try it once, and I’m betting it’ll earn a permanent spot in your fall baking rotation. 🍂

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