Perfectly spiced, with equal parts pumpkin and apple flavors, and a buttery, caramelized topping, this Pumpkin Apple Upside Down Cake is the best of fall baking. It’s like baking an apple pie on top of a pumpkin spice cake. It might not look it, but this Pumpkin Apple Upside Down Cake is out-of-this-world delicious!
Woohoo – it’s time! I’m ready. Are you ready? It’s still a little early to switch gears to fall, but I’m going there anyway. All year long I look forward to sharing fall recipes. I swear, fall baking is why I blog at all.
It does feel a little weird to share this Pumpkin Apple Upside Down Cake in August, still summer, but I don’t care. I think this is a good transition dessert because it’s not exclusively pumpkin… we’re including apple too.
I can’t remember a summer EVER flying by faster than this one. My mind is blown that Labor Day is only a few weeks away.
As much as I love fall, it can be hard to get in the spirit this early. The thing is, I notice that people start searching and looking for fall recipes this time of year though, so I want to have them ready for you.
To get myself in the right spirit and mindset, I got out all my fall decorations. Yes, already. And I’ve been burning one of my favorite fall candles this week, appropriately, Pumpkin Apple.
Fitting for sharing this Pumpkin Apple Upside Down Cake. This is not the most beautiful of cakes, I acknowledge that, but you have to look past its bland appearance.
Pumpkin Apple Upside Down Cake
Perfectly spiced, with equal parts pumpkin and apple flavors, this Pumpkin Apple Upside Down Cake is the best of fall baking. It's like baking an apple pie on top of a pumpkin spice cake. It might not look it, but this Pumpkin Apple Upside Down Cake is out-of-this-world delicious!
- 3 tbsp. butter melted
- 3 tbsp. granulated sugar
- 1/2 tsp. cinnamon
- 2 large apples peeled, cored, thinly sliced
- 1/4 cup butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup canned pumpkin puree (not pumpkin pie mix)
- 1 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup buttermilk
- vanilla ice cream optional
In a small bowl, whisk together melted butter, sugar, and cinnamon.
Pour mixture into the bottom of a 9-inch pie plate.
Arrange apple slices evenly over butter mixture.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in pumpkin.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
Add flour mixture to the mixing bowl alternately with buttermilk, beating to combine after each addition.
Spread cake batter carefully over apple slices.
Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted near the center comes out clean.
Using a knife, loosen the sides of the cake from the pie plate so they don't stick as it cools.
Cool for 15 minutes before inverting onto a serving plate.
Serve warm with ice cream!