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Caramel-Apple Upside-Down Cake

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By Betty Crocker Kitchens
Updated Jul 24, 2019
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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.

Caramel-Apple Upside-Down Cake

  • Prep Time 25 min
  • Total 1 hr 45 min
  • Servings 8
  • Ingredients 15
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

550 Calories
28g Total Fat
5g Protein
68g Total Carbohydrate
50g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
250
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;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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