Apple upside down pumpkin cake is the ultimate holiday dessert. Crisp apples baked in rich bourbon caramel melt into a moist pumpkin cake, delivering an amazing burst of flavor with every bite!
Apples and pumpkin are one of my favorite fall flavor combinations, and when they’re brought together in a cake, the result is truly magical! The bourbon caramel is an indulgent touch, creating a rich sauce when the cake is flipped. I love how the apples become part of the cake, and the layered effect gives it a beautiful, elegant look. This cake is guaranteed to impress at your holiday gatherings!
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- Recipe walk-through
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- Kitchen tools required
- Recipe FAQs
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How to Make Apple Upside Down Pumpkin Cake
More Holiday Dessert Recipes
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Kitchen Tools Required
- 9" round x 3" deep cake pan
- small saucepan
- whisk
- cutting board and knife
- large mixing bowl
- spatula
FAQ
Do I have to use honey crisp apples?
You can use any type of apple your prefer! Honey crisp apples bake nicely and still hold their crunch. They have a great sweet flavor as well. I have also made this cake with pears instead of apples and it turned out just as good.
Can I use a different shape cake pan?
It depends, I would avoid using any type of bundt pan as the apples could get stuck in the grooves. You could also use a glass pie dish, but make sure to place a baking sheet underneath to catch any caramel spillage.
How do I store leftovers?
Keep the cake covered in plastic wrap in the refrigerator for up to 4 days.
Apple Upside Down Pumpkin Cake
- Total Time: 1 hour
- Yield: 8-10 servings 1x
Description
Apple upside down pumpkin cake is the ultimate holiday dessert. Crisp apples baked in rich bourbon caramel melt into a moist pumpkin cake, delivering an amazing burst of flavor with every bite!
Ingredients
Caramel Apple Topping
- 3 small honey crisp apples
- ½ cup (1 stick) unsalted butter, cut into 1 tablespoon pieces
- ½ cup brown sugar
- 1 tbsp bourbon whiskey or vanilla extract
- ¼ tsp cinnamon
- ¼ tsp cardamom
Pumpkin Cake
- 1 cup granulated sugar
- ½ cup neutral oil (I use avocado oil but any type will work)
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla
- 2 tsp masala spiced chai powder (I recommend Blue Lotus Chai)
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup (120g) all-purpose flour
Instructions
Caramel Apple Topping
- Prepare the cake pan and apples: Preheat oven to 350F. Butter the sides of a 9" round x 3" deep cake pan then place the pan on a baking sheet lined with aluminum foil (this will catch any spills). Slice the apples into ¼" thick slices then set aside.
- Make the caramel: Melt the butter and brown sugar in a small saucepan over medium-high heat. Once melted, whisk constantly for 1 minute then add the whiskey or vanilla. Continue whisking for 1 more minute then remove from the heat. Add the cinnamon and cardamom and whisk to combine.
- Prepare the apple topping: Pour the caramel into the bottom of the prepared pan, then arrange the apple slices over the sauce. Begin layering the apples around the outside edge of the pan. Layer the next ring of apples in the opposite direction. For the final ring of apples, layer the apples in the opposite direction so that all 3 rings of apples are going different directions. Keep the slices as tight as possible to avoid too much cake batter from breaking the pattern (see photo above for pattern). Set aside until the cake batter is ready.
Pumpkin Cake
- Combine the wet ingredients: In a large bowl (or stand mixer with a whisk attachment), whisk the oil and sugar vigorously for 1 minute until fluffy. Add the eggs and whisk vigorously for 1 minute to create air in the batter. Next, add the pumpkin and vanilla and whisk until combined.
- Add the dry ingredients: Next, sift in the chai powder, baking powder, baking soda and salt to avoid creating clumps in the batter. Whisk until combined. Sift in the flour then use a spatula to gently fold into the batter until just combined. Do not overmix.
- Bake the cake: Pour the batter into the prepared cake pan over the caramel and apple slices. Bake for 40-45 minutes. Insert a toothpick into the cake to check for doneness.
- Flip the cake upside down: Run a knife along the edges of the cake to loosen, then let the cake cool in the pan for 10 minutes. Place a large serving dish over the top of the pan then, with oven mitts on, carefully flip the cake upside down onto the serving dish.
- Serve and enjoy: Allow the cake to cool for at least 20 minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop + oven
Nutrition
- Serving Size: 1 slice
- Calories: 479
- Sugar: 42g
- Sodium: 230mg
- Fat: 27g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 71mg
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