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Apple Pie Upside-Down Pumpkin Cake

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 16
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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!
Created Jul 13, 2017
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  • 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


  • 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

  • Tip 1
    Braeburn apples were used in this recipe -- choose your favourite baking apple, such as McIntosh or Granny Smith.
  • Tip 2
    For extra indulgence, serve with vanilla ice cream.

Nutrition Information

290 Calories, 14g Total Fat, 1g Protein, 39g Total Carbs

Nutrition Facts

Serving Size: 16 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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