This caramel apple upside down cake is a fall must-make. Combining a soft cinnamon-spiced cake with buttery caramelized apples, we’re essentially getting two desserts in one. After inverting, the topping’s juices seep down into the cake and add unbeatable flavor and moisture. What you’ll love most, besides the flavors, is that there’s no fancy decoration required—the lovely garnish is literally baked into the cake!
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more success tips. I’ve also made a few small changes to the recipe which are reflected in the printable recipe below.
One of the first dessert recipes I published was caramel apple upside down cake. It’s a forever favorite and totally deserving of that early spot in my archives. I bake this recipe at least once every fall season and have made a couple minor updates to the recipe over the years. The cake is better than ever. I figured you’d appreciate seeing what I’ve done!
One reader, Hannah, commented: “This was so easy! I love that it only used two apples but made such an impressive dessert and really infused the cake with their flavor. A hit for my family 🙂 ★★★★★”
One reader, Kathy, commented: “This cake is easy and absolutely delicious! I’ve made it 4 or 5 times now, and I’m thinking of making another right now! Definitely becoming my go-to dessert recipe! ★★★★★”
One reader, Sasha, commented: “This recipe is SO GOOD! It will absolutely be a fall classic for years to come. Thanks for this recipe! I followed it as is and it came out perfect. ★★★★★”
This Caramel Apple Upside Down Cake Is:
- Melt-in-your-mouth soft & moist, like this apple cake but remixed a bit!
- Extra flavorful like my beloved apple cinnamon bread
- Easy—no crazy ingredients or techniques required
- Perfectly sized for a small family or gathering
- The best destination for your freshly picked apples 😉
Try it at least once. I guarantee it will be a repeat recipe in your kitchen. And if you are looking for even more inspiration, here is a list of 30+ fall cake recipes.
Apple Upside Down Cake Topping
The topping is baked underneath the cake. After the cake slightly cools we’ll invert it onto a serving plate, the same way we flip pear tarte tatin before serving. The caramel flavor comes from the butter and brown sugar. Combined with vanilla and apples, the topping alone makes this a recipe worth repeating. It’s downright GOOD.
I know you’ll appreciate this: I mention this above, but it’s worth repeating. Apple upside down cake is basically already frosted—once you invert the cake, the garnish is already there! Use apple slices, not chunks, just like I recommend for apple cobbler.
A few preliminary notes on the topping:
- The topping in my original recipe had a little too much butter. I also reduced the cinnamon and put more in the cake itself.
- Melt the butter and brown sugar together on the stove, then cook for 1 minute. The mixture will slightly thicken and take on a caramel-like flavor that intensifies as the cake bakes. Not a lot of recipes do this, but it makes a big flavor difference. In my pineapple upside down cake recipe, we simply add melted butter to the cake pan and sprinkle the brown sugar on top. As a result, you don’t really get the same caramel flavor. Perfectly fine for that recipe, but why not take an extra minute here?
- Arrange the apple slices on top of the butter/brown sugar mixture. Try to squeeze as many apple slices in the pan as you can. No one has ever complained about extra caramel-y apples!
Let’s Make the Cake Batter
The cake batter is pretty straightforward and similar to the original recipe. Like most cakes, the base is creamed butter and sugar. Regular sugar lightens up the crumb, while brown sugar adds flavor. We use both in this cake. The cake is super soft and cinnamon-spiced—similar in taste and texture to apple cupcakes.
The batter differs from my pineapple upside down cake. Pineapple rings are heavier than apple slices, so we use cake flour, egg whites, and sour cream in that recipe to help keep the crumb light. Here we can use whole eggs and all-purpose flour.
Two Baking Tips:
- You can bake this cake in a cake pan or pie dish, but make sure it’s at least 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.
- Because of the wet bottom layer (which is the topping), the cake takes much longer than a typical 1 layer cake. Its juices will bubble up the sides, creating these incredible caramelized edges. (See the edges below? They’re so good!) With upside down cakes, it’s always good practice to place a baking pan or sheet on a lower rack to catch any juices should they splatter over the edges.
Expect a Dense Cake
I’ve made hundreds of upside down cakes, or so it seems, and I say with 100% certainty that this style of cake will always be on the denser side. (Unless you are using store-bought cake mix.) The cake is served upside down. The weight of the topping, which is the bottom of the cake as it bakes, weighs down the crumb beneath it. Upside down cake will never be as light and airy as white cake. If you were to make this exact cake batter and serve it right-side-up, the cake would taste much airier. Does that make sense?
While this apple upside down cake is mega soft and not nearly as dense as, say, pound cake, it’s not overly light either. I know you’ll love its unique texture, especially paired with the caramel apple topping. Let me know how you like it!
Caramel Apple Upside Down Cake
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 30 minutes
- Yield: serves 8-10
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This stunning apple upside down cake combines a soft cinnamon-spiced cake with a delicious buttery caramel topping. Pack those apples into the pan—this cake can hold a lot and you won’t regret those extra slices!
Ingredients
Topping
- 6 Tablespoons (85g) unsalted butter
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- 2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g, apple slices)*
Cake
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (90ml) whole milk, at room temperature*
Instructions
- Preheat oven to 350°F (177°C).
- Prepare topping first: Combine butter and brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Arrange the apple slices neatly on top, overlapping where necessary. See photo above. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
- Make the cake batter: Whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
- Bake for 40–46 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean—a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
- Remove cake from the oven and cool on a wire rack for just 15 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides—that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
- Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don’t recommend freezing the cake as a whole because the topping arrangement doesn’t thaw very nicely. See make ahead instructions below.
Notes
- Make Ahead Instructions: You can refrigerate the topping in step 2 for up to 1 day. If refrigerating for longer than 1 hour, cover it tightly. Other than that, this isn’t the best cake to make ahead of time or freeze because the apples will settle down into the cake—while still tasty, the presentation won’t be as pleasing. You can, however, prepare the cake batter’s wet ingredients (cover and refrigerate) and dry ingredients (cover at room temperature) separately up to 1 day ahead of time, then continue with the recipe the next day. Let the wet ingredients come to room temperature before mixing.
- Special Tools (affiliate links): Saucepan | Whisk | 9-inch Pie Dish | Glass Mixing Bowl | Electric Mixer (Handheld or Stand) | Cooling Rack
- Old Recipe: The current cake recipe was updated in 2020. If you loved the old cake recipe, originally published in 2012, here it is: increase the topping’s butter to 1/2 cup (1 stick; 115g) and add 1/4 teaspoon each of ground cloves and ground nutmeg when you stir in the cinnamon. Sprinkle 1/4 cup of walnuts on top of the apples before pouring/spreading on the cake batter. In the cake batter, reduce the milk to 1/4 cup (60ml).
- Apples: Use your favorite variety of apple. I typically use Granny Smith, Fuji, or Honeycrisp. Here’s more on the best apples to use for baking.
- Milk: Whole milk is best, but you can use lower fat or nondairy milk if needed.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients.
Reader Comments and Reviews
Great recipe that is easy to follow and comes together quickly for a delicious dessert. The cake was moist (I had no issues with it being dry as others have mentioned) and not at all dense.
I used an ungreased 9”x2” cake pan and was a little concerned that I might have some sticking to the sides. As was suggested by Sally’s team I ran a knife along the side and had minimal sticking. The bottom released easily.
This was easy and delicious!! We thought it was perfect for a start to fall and football season. Not too sweet at all! It was so moist!
The cake is delicious! It is soft and moist and the apple and caramel top is so tasty. It did take longer to cook than the suggested time but the cake came out perfect! New favorite “fall” cake! Thank you Sally for your great recipes!
Hi Sally,
Can I substitute GF 1 to 1 Baking Flour in this recipe?
Hi Mary, we haven’t tested it so we’re unsure of the results. Let us know if you do!
This upside-down cake was a cinch to throw together, thankfully with everyday ingredients. It looks so elegant too! I chose to use a 9″ square baking pan, which I lined with nonstick foil. This made it easy to flip, release, and transport. I only had buttermilk on-hand, so I decreased the baking powder to 1 tsp and added 1/2 tsp baking soda. It turned out perfect. Moist and flavorful crumb, not too sweet. I’ve bookmarked this recipe as I’ll be making it again.
This cake is AMAZING!!! Our family loved it so much. So delicious! I fully recommend trying this one out.
Does this need to be kept in the fridge, can u make it and serve the next day or it should really be served immediately? I am wanting to make this in mini Bundt pans for a market but unsure if really needs to be in the fridge. Ty
Hi Sheri, this is best served on the same day. If serving the next day, store in the refrigerator and bring to room temperature before serving.
I’m dying to make this cake! Could it be made in cast iron skillet? Thank you!
Hi Mary Ann, we haven’t tried making it that way, but please let us know if you do, and how it turns out!
If I prepare the wet ingredient ahead and refrigerate, won’t the apples turn brown? Does that affect the final result? Thanks!
Hi Nan, If covered tightly, there shouldn’t be a problem. Enjoy!
Can I use any other flour like sourgram or whole wheat instead of all purpose?
Hi Alka, for best results, we recommend sticking with all purpose flour in this recipe. You could try half all purpose, half whole wheat flour, but the cake will be heavier.
I have made this numerous times – it always works and dinner guests love it. I have some rhubarb
– Could I add rhubarb to the apples or would the topping texture be off? Thanks for a great recipe!
Hi Liz, We are so happy you enjoy this recipe! We have not tested it with rhubarb but can’t see why that wouldn’t work with the apples. Let us know if you give it a try.
Can I use green apple?
Hi Hasel, absolutely — use your favorite variety!
This cake is scrummy! I’ve made it twice now and it’s my new favourite! Thanks Sally xx
I had been putting off making this cake, but decided to make it Today!…I’m So Glad I Did!..it was easy and the taste is “Oh My” delicious!
Thank you I will be making this cake again and again.
So easy and delicious!
I have been around a while and have 5 full recipe file boxes that are full. I just made this and have to say that this is hands down the best apple cake I have ever had bad none. Fantastic, thank you!
I baked this cake for my birthday yesterday and it came out picture perfect!
However I should have baked it for 40 mins instead of 46 …but that’s on me and my oven
Thank you Sally’s baking addiction, your recipes are always winners!
YUMMO! Thank you for this easy recipe. Have you ever (or could someone) substitute out canned pears (slicing them first into slices) in this recipe? I would rinse off the sugar water and reduce amount of sugar in cake a bit? Thoughts on that?
Hi Andrea! We have used pears in an upside down cake before (like our upside-down pear gingerbread cake) but fresh pears really are best, the canned ones will be too soft for best taste and texture.
Wonder if this can be frozen???
Hi Vickie, this isn’t the best cake to make ahead of time or freeze because the apples will settle down into the cake– while still tasty, the presentation won’t be as pleasing. See recipe notes for more make-ahead instructions!
Oops made it today.haha. May freeze it in the pan before it’s flipped. Don’t know if that will matter
Hi Sally,
I made this cake today for a little tea party I was having. It is fantastic and so easy to make. Everyone loved it. I used Granny Smith apples to cut some of the sweetness, and the combination turned out beautifully. I used a cake pan, sprayed it with some baking spray and put a parchment round in the bottom. The cake just slipped out. I checked the cake at the 35 minute mark and had to tent it- great tip. Put it back in for another 5 minutes and it was ready.
Thank you for all the work you do in making it easy for me to enjoy baking so much.
Delicious and easy! Can the leftovers be stored at room temperature overnight, or should they be refrigerated?
Hi Sally!
I love this cake a lot!
However I got some problem with the caramel sauce , is that normal that after I heated up the sugar and butter then the sauce and melted butter got separated?
Any tips for this step?
Thanks a lot Sally!
Hi Yolanda, If your butter is separating, this is a quick fix for next time. Simply remove the pot from heat, grab a whisk, and vigorously whisk until the butter and sugar come together. We promise they will eventually. Keep whisking!
Found this recipe to try for our leftover apples. It went down a treat for our Sunday afternoon tea.
Tenting is a great tip, cake just slip out the pan in one as I flipped it. Thank you!
Great flavor and easy recipe to follow. I’m not sure why it says not to grease pie plate. While the middle appropriately dropped after flipping my pie plate, the cake stuck to the sides. It wasn’t the most presentably pretty dessert, but it sure did taste good! I will make this again after greasing pie plate sides.
This was my birthday cake this year. It is just the two of us so I halved the recipe and baked it in a loaf pan. Just perfect!
What do I do if my sauce/topping isn’t thinking up?
A great recipe! I baked this pie today and it is delicious, I didn’t have milk so I used heavy cream and it was fine! Next time though I”ll reduce the sugar a bit (maybe -20 grams from the cake ingredients) because it is quite sweet for my taste ! Thank you Sally for your recipes!
Absolutely delicious apple cake! Followed the directions exactly except I used buttermilk because that’s all I had. It turned out perfectly! The cake is moist but light and the caramel apple topping is fantastic! I baked it a 9 inch cake pan and it did take about 10 minutes longer than the recipe stated. My boyfriend went back for a second slice & I had to stop myself!
Easy to follow. I made it exactly as written except I used a whole wheat / all-purpose flour blend. It was delicious. Moist. Spiced and flavorful. Made it with my 3 year old. We had a blast and enjoyed it so much. Thank you
Can you use a box cake mix??
Yes, you can…Yellow is best, but can use vanilla. I’ve used both. Yet…her recipe is to help learn from scratch and most times, that makes it even more delicious! 😉
Happy baking!
THIS CAKE IS AWESOME DELICIOUSNESS!!! Thank you for all the notes, they were so helpful! I’m not a great baker but I impressed my friends and family with this one.
I had bigger pan than suggested so I doubled the butter and brown sugar for the glaze and used 3 apples. The cake batter I left the same and it was plenty.