Apple Upside Down Cake

I promised this recipe to you in September, then never got to it as Autumn Jubilee took over the blog for a month. Before the harvest season is over, I wanted to share it, although we can usually find apples year round. Living in an apple growing county, we think of this as a fall thing. Anyway, I created this recipe for entry in the Mountain State Fair, and it won a ribbon. It is delicious as a dessert, but My Sweet Babboo polished it off over a few days for breakfast. I think it might make a lovely addition to a Sunday brunch in the fall.

The recipe is simple and quick. Ease of preparation is one of the criteria for the fair competition. Here’s what you need –

2-3 peeled sliced sweet apples such as Honey Crisp, about 3 cups
2 tsp cinnamon
1/4 cup brown sugar
1 tablespoon unsalted butter
1 9-oz package Jiffy yellow cake mix
1/2 cup apple juice
1 egg
Salted Caramel sauce

Yes, one of the flavor ideas is to use apple juice instead of water as the liquid. It added a very subtle note to the cake mix. Preheat oven to 350˚. Spray an 9-inch round baking dish with cooking spray. Line with parchment paper, spray paper with cooking spray and set aside. Don’t skip this step, without the parchment, the apples will stick to the pan and make a mess when you try to invert the cake onto a plate.

Combine brown sugar, cinnamon and butter, and mix with a fork until mixture resembles coarse crumbles.

Toss with apple slices, then arrange slices in baking pan overlapping the slices and filling the pan.

Mix cake mix, egg, and apple juice until well mixed.

Then beat with electric mixer for 2 minutes.

Pour over the apples.

Bake 20-30 minutes, until cake springs back in center. Don’t over-bake. Set pan on a rack, cool 5 minutes. Invert cake onto a plate. Allow cake to cool. The parchment paper makes the cake release from the pan nicely. Peel it off.

Drizzle the servings with a salted caramel sauce. I like the Smuckers Salted Caramel Topping, and apparently the judges do too! First place!

Here’s a pdf of the recipe – Apple Upside Down Cake

How do you like them apples?

22 thoughts on “Apple Upside Down Cake

  1. My mouth is watering. I like the idea of using the apple juice in the recipe! I wonder if adding a pinch of cinnamon in the batter would overwhelm it?? I often add nutmeg along with the cinnamon to my apple pie and have been known to put a pinch of cinnamon in the crust too. I’d eat that for breakfast!

  2. charliedisante

    I mentioned to my husband how much I enjoy the variety in your blog posts. The apple upside-down-cake looks yummy. I can’t often find the little Jiffy cake mixes since Covid arrived so keep my eyes peeled.


  3. Mary

    Wow!! Who doesn’t love apple pie/cake!! So quick to make as well. Would be great to have that snuggled in the fridge to have sneaky nibbles now and then. :)))

  4. Joan Sheppard

    Oh yum! I can almost smell it!
    p. s. I found and hung up my Thanksgiving quilt from your pattern last year, still me fav. Thanks

  5. jseccurrtwcnyrrcom

    A friend of mine made a similar recipe that my family loved and I never got the recipe. Shazam…here is a recipe that I bet is just as good or better! Thank you!

    Jo Anne

  6. I definitely like “them apples” hahaha–you could also put a nice scoop of vanilla ice cream on it too–oh my mouth is watering–thanks so much for this recipe hugs, Julierose

  7. I see this apple upside down cake in my future. How simple and easy. A good potluck dish for a small group or a large group that would have plenty of desserts. This one might steal the show!

  8. This sounds so good, Carole. (And thanks for the parchment warning! No one likes a sticky pan!) And pretty easy, once the apples are peeled. Looks very pretty, too. I might have to make this one — and soon!

  9. Sue Hoover

    Thank you for the recipe. Looks & sounds delicious and the judges must know what they’re talking about, right? Looking forward to trying this recipe out.

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