Apple Upside Down Pumpkin Cake: 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 flavors.
There is always a great debate at my house at 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 Thanksiving dinner ends up only being a party of 6, that is a bit excessive.
This year, after finding out my siblings work schedules would not allow them to travel to my house for Thanksgiving as planned, I realized it may just be an intimate dinner with 6 people. So multiple desserts were not needed. BUT we had to have something pumpkin and something apple. We just HAD to!!
When I was thinking about how to combine these two flavors together, I kept thinking of a Apple Tarte Tatin and instead of topping the base being puff pastry, I thought what about a pumpkin cake that is so moist it almost has the consistency of pumpkin pie….hmm, sounded good. But would it work?
This was like a Pineapple Upside Down Cake meets fall. Perfectly caramelized apples are baked with a maple pumpkin cake made. It is out of this world!! The apples are sautéed in a caramel sauce made with Maple Syrup and butter and become tender and sweet and have a rich maple flavor. But the pumpkin cake, you guys, it is so moist it almost takes on the consistency of a pumpkin pie filling. It is a bit of magic!! It is the farthest thing from a dry cake that you have EVER seen!
As fancy as this dessert sounds and looks–it is relatively easy! And the bonus is that it is made with ingredients found from ALDI superstores. Which makes this BUDGET friendly!!! Seriously, can it get much better? Cheap, easy, delicious, and an INCREDIBLE WOW FACTOR!!
First things first, is to shop at ALDI. You guys if you are NOT doing this check out my tips here for how ALDI works and here for how ALDI saves you money and still eat healthy. (Yes, you will want to kiss me for how much money you will save!!) You can buy all the ingredients for this cake and what your family needs for the week for less than two fancy bakery pies. The only thing you may have trouble finding at ALDI is whole wheat flour. I have seen it on occasion at my local ALDI. Feel free to sub Baker’s Corner All-Pupose Flour for the whole wheat flour.
I start this cake my taking the bottom of a 9 inch spring-form pan and covering it with foil. Then I secure the sides in place and grease with butter. And yes, foil works perfectly for this recipe–no need for parchment paper.
Once the apple are cooked I transfer them to my prepared pan and get to work on the Pumpkin Cake.
Mix the wet and dry ingredients together and pour over the apples. Bake for until a toothpick inserted comes out clean. Allow to cool slightly and then with a butter knife, run it along the sides of the pan to loosen the cake. Remove the sides. Place a serving plate on top of the pumpkin cake and then invert. Remove the base of the pan and the foil and take admire your masterpiece.
Note: If you are gluten-free, you need to try this Gluten-Free Pumpkin Cake from Flippin Delicious–you can even pour her batter over the caramelized apples and bake. YUM!
At this point, add a little sprinkle of powdered sugar and be ready to dig in. Your mouth will sing with pumpkin, cinnamon, ginger, nutmeg, caramel and apples!!! Your eyes might roll back into your head this cake is so good! You MUST give this a try!
And even though this is all I served this year for Thanksgiving, I can never have enough pumpkin recipes. Another favorite are these Pumpkin Blondies from Food Faith and Fitness.
Apple Upside Down Pumpkin Cake
- 2 tablespoons unsalted butter
- 3/4 cup Pure Maple Syrup divided
- 2 cups Gala apples peeled and sliced into 1/4 inch slices
- 3/4 cup whole wheat flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Ground Ginger
- 1 egg
- 1/2 cup Canola Oil
- 1 teaspoon vanilla extract
- 3/4 cup 100% Canned Pumpkin
- 2 tablespoons Confectioner's Sugar optional
Preheat oven to 350 degrees.
Place foil over the base of a 9 inch springform pan and then place sides on pan. Grease well.
In a non-stick skillet, melt the butter and 1/4 cup maple syrup 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, remaining 1/2 cup maple syrup, 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 pan. Remove side of springform pan. Invert cake onto a serving platter. Remove base and foil from cake. Allow to cool completely and then dust with powdered sugar.
In fact, I am SO convinced that you will LOVE this cake and LOVE ALDI. I want to give one lucky reader $20 in ALDI gift certificates. You will be able to buy all the ingredients needed for this cake and still have money leftover! All you need to do is tell me your favorite Thanksgiving dish in the comments, and you will be entered to win the money. I will close this giveaway on October 21, 2016 and contact the winner via email.
This meal is featured on Meal Plan Monday.