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Apple Pie Upside-Down Pumpkin Cake

apple pie upside-down pumpkin cake Dessert
Apple Pie Upside-Down Pumpkin Cake
  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 16
  • Pinterest
    13
  • Print
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Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it’s sure to be a crowd pleaser! ...MORE + LESS -

Ingredients

1/2 cup butter, melted
1 cup packed brown sugar
1/4 cup water
2 cups 1/2-inch slices peeled apples (2 medium)

1 box Betty Crocker™ SuperMoist™ golden cake mix
1/2 cup water
1/2 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg

Sweetened whipped cream

Steps

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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
  • 2
    In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
  • 3
    In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
  • 4
    Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.

Expert Tips

  • Braeburn apples were used in this recipe -- choose your favourite baking apple, such as McIntosh or Granny Smith.
  • For extra indulgence, serve with vanilla ice cream.

Nutrition Information

Nutrition Facts

Serving Size: 16 servings
Calories
290
% Daily Value
Total Fat
14
Saturated Fat
6
Trans Fat
0
Cholesterol
40
Sodium
250
Dietary Fiber
1
Protein
1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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