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!
Servings 8
Ingredients
For topping:
- 3 tbsp. butter melted
- 3 tbsp. granulated sugar
- 1/2 tsp. cinnamon
- 2 large apples peeled, cored, thinly sliced
For cake:
- 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
Instructions
For topping:
- 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.
For cake:
- 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!