I love using fresh apples in the kitchen for baking when it’s apple season. It’s my favorite fruit to bake with because it’s so versatile. This Caramel Apple Upside-Down Cake is a classic. It’s sweet but not overpowering. The apples add a delicious soft topping, and the cake always comes out moist. It looks like a showstopper, but I promise it’s an easy cake to bake!

What I love most about this cake is the caramel and apple combination. It’s reminiscent of the caramel apple flavor that we grew up with. Apple and caramel just complement each other so much, but this is the grown-up version. Flip that cake over, and you end up with a gorgeous caramel apple-topped cake!

Serve this cake for a special event or as a special ending to a fall dinner. It’s a sweet touch and the perfect ending for a hearty fall dinner. My family loves this cake, and even the kids ask for more. We can’t welcome fall without making this dessert!

Looking for even more apple desserts your family will love? Check out some of my favorite apple-baking recipes:

• Baked Apple Crisp
• Apple Blondies
• Salted Caramel Apple Cookies

How To Make A Caramel Apple Upside-Down Cake

For this recipe, you’ll need an 8-inch Round Baking Pan. Your apples will be peeled, cored, and sliced. An Apple Peeler makes this task much easier. If you use an Apple Peeler, you’ll be able to core the apples, peel, and slice them in minutes. It’s such a time saver and one of my favorite fall baking tools!

When To Bake This Cake

The one downside to this cake is that it’s difficult to transfer. I prefer to make this one at home to enjoy. The caramel is so sticky that it could be a potential mess to transport.

Make this Caramel Apple Upside-Down Cake during apple season. Typically, that’s from August to October. Apples are available year-round in U.S. grocery stores, but I love to support my local farmers.

We live in Atlanta and drive to North Georgia to visit R and A Orchard for our favorite apple varieties. I come home and make a chili dinner and bake this cake! The family is always looking forward to apple season.

What To Serve With Caramel Apple Upside-Down Cake

This cake is amazing on its own, but there are a few ways to take it to the next level. A rich vanilla bean ice cream or cinnamon ice cream pairs well with the cake. I prefer vanilla! The caramel oozes into the ice cream, and you have a real treat.

I also like to make a fresh pot of coffee when I serve this cake to guests. The hot coffee complements the cake flavors and provides extra comfort!

How To Store Leftovers

I transfer the cake to an airtight food storage container. Store the Caramel Apple Upside-Down Cake in the refrigerator. Enjoy the cake within 4-5 days of baking for the best freshness. The apples will start to turn after five days.

To reheat the cake, transfer a single portion onto a microwave-safe dish. Microwave on high for 1-2 minutes. Add more caramel topping if needed.

Can You Freeze Caramel Apple Upside-Down Cake?

Yes! This cake freezes well. Cover the cake with plastic wrap and store the cake in the back of your freezer where temperatures are more stable. Freeze the cake for up to three months. Let it thaw overnight before reheating.

What Type Of Apples To Use

Pick an apple that’s best for baking, like Granny Smith Apples or Golden Delicious. If you don’t have access to those, a sweet red apple – like Honey Crisp – works well too. Avoid any mealy apples (like Red Delicious) because they don’t bake well with that type of texture.

What You’ll Need From The Store:

• All-Purpose Flour
• Baking Powder
• Ground Cinnamon
• Salt
• Granulated Sugar
• Unsalted Butter
• Eggs
• Vanilla Extract
• Whole Milk
• Caramel Ice Cream Topping

Directions To Make Caramel Apple Upside-Down Cake

Heat oven to 325 and grease a round, 8″ baking pan with nonstick cooking spray. Set aside. In a small saucepan, add butter and brown sugar.

Heating over medium-high heat and stirring constantly, heat until boiling. Remove from heat and stir in cinnamon. Pour into the bottom of the prepared pan and spread evenly.

Top with apples, making sure to tuck the apples in close together, overlapping slightly and filling the entire pan. Set aside. 

In a small bowl, combine flour, baking powder, cinnamon, and salt and mix well. Set aside. 

Using an electric mixer, beat together sugar and butter until fluffy, about 5 minutes. Beat in eggs and vanilla.

Gradually add half of the flour mixture and half of the milk and beat just until combined. Repeat until all of the flour and milk is mixed in. Pour into pan, on top of the apples.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake. Place a serving plate on top of the cake and flip it over so the cake sits upside down on the plate.

Carefully remove the pan and drizzle with caramel topping before serving. Serve the cake warm, with ice cream or whipped topping.