Can't decide between pumpkin or apple for your next dessert? Have them both! Caramel Apples top a moist pumpkin cake--creating a perfect marriage of festive fall flavors.
This pumpkin apple cake is rich, decadent, and perfectly spiced. It is a unique combination of two delicious fall flavors that combines the best of both worlds. Serve with a mug of Spiced Apple Cider or Mulled Wine, for the perfect fall treat.
There is always a great debate at my house on Thanksgiving.
Do we have pumpkin pie, pumpkin roll, apple pie, or apple crisp? I know you are thinking that we should make them ALL--and while I would normally agree with that when your Thanksgiving dinner ends up only being a party of 6, that is a bit excessive.
So when you are faced with a smaller gathering, or just craving a fall dessert, it is best to combine all the flavors and make an Apple Pumpkin Cake.
This Pumpkin Cake is like a Pineapple Upside Down Cake meets fall. Perfectly caramelized apples are layered with a spiced, moist pumpkin cake made. It is a decadent combination of two fall desserts that create one cake that is out of this world!!
How to Make Apple Upside Down Cake
Step One: Prepare Cake Pan
- Line the bottom of a 9-inch cake pan with parchment paper.
- Grease sides and bottom with butter.
Step Two: Saute Apples
- Take just a bit of butter and melt it down in a nonstick skillet with Maple Syrup.
- After the butter and maple syrup begins to bubble, add in 3 small peeled and sliced apples.
- Cover and let the apples cook and release their juices for 5 minutes.
- Once apples are cooked, transfer to prepared pan.
Step Three: Make Pumpkin Cake
- Whisk the dry ingredients together in a large bowl.
- Mix together the wet ingredients in a smaller bowl.
- Mix the wet and dry ingredients together until just combined.
- Pour pumpkin cake batter over the apples.
Step Four: Bake Apple Pumpkin Cake
- Bake cake until a toothpick inserted comes out clean.
- Allow to cool slightly.
Step Five: Invert Cake to Serve
- With a butter knife, run it along the sides of the pan to loosen the cake.
- Place a serving plate on top of the pumpkin cake and then invert.
- Remove the parchment paper and allow the cake to cool for at least 20 minutes.
- At this point, add a little sprinkle of powdered sugar, if desired.
More Fall Recipes
Apple Pumpkin Cake
- 2 tablespoons unsalted butter
- ¼ cup Pure Maple Syrup or brown sugar
- 2 cups Gala apples peeled and sliced into ¼ inch slices
- 1 ½ cups flour
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon ground ginger
- 1 egg
- ½ cup canola oil or melted butter
- 1 teaspoon vanilla extract
- ⅔ cup brown sugar
- ¾ cup 100% Canned Pumpkin
- 2 tablespoons Confectioner's Sugar optional
- Preheat oven to 350 degrees.
- Line a 9-inch cake pan with parchment paper and grease well.
- In a non-stick skillet, melt the butter and maple syrup (or brown sugar) over medium heat. Once the mixture is melted, add the sliced apples and stir to coat. Cover and let cook for 5 minutes.
- Place apples on bottom of springform pan.
- Mix together the flour, baking soda, and spices in a large bowl. In seperate bowl, whisk together the oil, sugar, egg, vanilla, and pumpkin. Add to dry ingredients and stir until just combined.
- Pour pumpkin batter over apples and bake for 20-25 minutes, or until a toothpick comes out clean. Do not OVERBAKE!
- Remove pan to a cooling rack and let cool for 10 minutes. With a butter knife, loosen cake from side of the pan. Invert cake onto a serving platter, remove parchment paper. Cool completely and then dust with powdered sugar.
- Use Gala, Fuji, Granny Smith, or Golden Delicious apples for the apple layer.
- Leftover cake can be stored in the refrigerator for up to 4 days. This cake does not freeze well.