Want a cozy, pretty dessert that comes together fast using a pantry staple? This apple upside down cake gives you glossy caramel apples on top with almost no effort because it starts with a simple yellow cake mix and a handful of basic ingredients. It’s perfect for a busy weeknight, Friendsgiving, or a last minute dinner invite when you want something bakery level without the fuss.
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Ingredients for Apple Upside Down Cake
For the apple topping
- Baking spray or softened butter for greasing the pan
- 2/3 cup unsalted butter, melted (10 tablespoons plus 2 teaspoons)
- 1 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg, optional
- Pinch of salt
- 3 to 4 medium apples, peeled, cored, and thinly sliced
For the cake
- 1 box yellow cake mix
- Eggs called for on the cake mix box
- Oil called for on the cake mix box
- Water called for on the cake mix box
- 1 teaspoon vanilla extract, optional
- 1/2 teaspoon ground cinnamon, optional
How to Make Apple Upside Down Cake
This yellow cake mix recipe feels homemade without a lot of effort.
1. Preheat the oven to 350°F and grease a 13 x 9 inch pan very well with baking spray or softened butter, coating the corners and sides so the topping releases cleanly.
2. Peel your apples and thinly slice them.
3. Melt the butter and pour it into the bottom of the prepared pan and tilt to cover the surface evenly.
4. Mix together the brown sugar, cinnamon, nutmeg and salt in a bowl. Then, sprinkle the brown sugar mixture evenly over the melted butter in the pan.
5. Arrange the thinly sliced apples over the brown sugar in an even layer, allowing slight overlap but avoiding thick stacks so the apples cook through.
6. In a large bowl, prepare the yellow cake mix according to package directions using the eggs, oil, and water. Stir in vanilla and extra cinnamon if desired.
7. Carefully spoon or pour the cake batter over the apples, spreading gently into an even layer without shifting the apple slices too much.
8. Bake for about the time specified on your cake mix for a 9×13 pan, or until the center is set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
9. Cool the cake in the pan on a wire rack for 10 to 15 minutes. Do not let it cool completely or the caramel may stick too firmly.
10. Run a knife around the edges, place a serving platter or sheet pan on top of the cake pan, then flip the whole thing over. Let it sit for 1 to 2 minutes, then lift the pan to reveal the apple topping.
11. If any apples stay behind, reposition them with a spatula and spoon any extra caramel from the pan back over the apples. Serve warm or at room temperature with whipped cream or vanilla ice cream if you like.
Pro Tips
- Choose firm apples that hold their shape, like Honeycrisp, Granny Smith, Pink Lady, or Fuji. Mixing a tart and a sweet variety gives more depth.
- Slice apples thin and even. That helps them cook through and look pretty on top without getting mushy or disappearing into the caramel.
- Grease the pan generously. This cake depends on a clean flip for a stunning presentation, so don’t skimp.
- Check for doneness early. Start looking a few minutes early so the cake stays moist. If the top is browning too quickly, tent with foil for the last few minutes.
- Time the cool properly. Ten to 15 minutes is the sweet spot so the cake sets but the caramel is still warm enough to release.
- Make ahead tip. Bake earlier in the day and rewarm slices in the microwave for 15 to 20 seconds before serving. Flavors deepen as it rests.
- Add texture. Sprinkle 1/2 to 3/4 cup chopped pecans or walnuts over the brown sugar layer before adding apples for crunch and extra richness.
FAQs
What kind of apples work best for apple upside down cake?
Firm baking apples like Granny Smith, Honeycrisp, Pink Lady, or Fuji are best because they hold their shape and do not turn to mush in the caramel.
Can I use a different pan size?
A 13 x 9 inch pan works best for this quantity. If using a smaller pan, the cake could overflow. For a round 10 inch pan, fill no more than two thirds full and place a sheet pan underneath to catch any drips.
Do I have to peel the apples?
Peeling gives a softer, more classic texture, but leaving the peel on is fine if preferred. Just slice thinly so the skins become tender while baking.
How should leftovers be stored?
Cover the cake tightly and refrigerate for up to 4 days. Reheat slices briefly in the microwave to soften the caramel before serving.
This apple upside down cake is proof that a box mix can deliver a cozy, impressive dessert with minimal effort. The buttery brown sugar layer, spiced apples, and tender cake make it a go to yellow cake mix recipe for busy fall days and festive gatherings. Try it this week and enjoy a warm, flavorful dessert that looks like you spent way more time on it than you did.
Apple Upside Down Cake
Equipment
- 1 9x13 baking pan
- 1 cake board or large baking sheet for turning the cake upside down
Ingredients
For the apple topping
- 2/3 cup unsalted butter melted (10 tablespoons plus 2 teaspoons)
- 1 cup packed brown sugar
- 1 1/2 tsp ground cinnamon
- 1/8 tps ground nutmeg optional
- pinch salt
- 3 to 4 medium apples peeled, cored, and thinly sliced
For the cake
- 1 box yellow cake mix
- Eggs as called for on the cake mix box
- Oil as called for on the cake mix box
- Water as called for on the cake mix box
- 1 tsp vanilla extract optional
Instructions
- Preheat the oven to 350°F and grease a 13 x 9 inch pan very well with baking spray or softened butter, coating the corners and sides so the topping releases cleanly.
- Peel your apples and thinly slice them.
- Melt the butter and pour it into the bottom of the prepared pan and tilt to cover the surface evenly.
- Mix together the brown sugar, cinnamon, nutmeg and salt in a bowl. Then, sprinkle the brown sugar mixture evenly over the melted butter in the pan.
- Arrange the thinly sliced apples over the brown sugar in an even layer, allowing slight overlap but avoiding thick stacks so the apples cook through.
- In a large bowl, prepare the yellow cake mix according to package directions using the eggs, oil, and water. Stir in vanilla and extra cinnamon if desired.
- Carefully spoon or pour the cake batter over the apples, spreading gently into an even layer without shifting the apple slices too much.
- Bake for about the time specified on your cake mix for a 9x13 pan, or until the center is set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for 10 to 15 minutes. Do not let it cool completely or the caramel may stick too firmly.
- Run a knife around the edges, place a serving platter or sheet pan on top of the cake pan, then flip the whole thing over. Let it sit for 1 to 2 minutes, then lift the pan to reveal the apple topping.
- If any apples stay behind, reposition them with a spatula and spoon any extra caramel from the pan back over the apples. Serve warm or at room temperature with whipped cream or vanilla ice cream if you like. Store leftovers covered in the fridge and reheat individual slices in the microwave.
