Caramel Apple Upside-Down Cake Recipe for Fall Gatherings

Apple Upside Down Cake is a comforting, homemade cake baked in a cast iron skillet, featuring both fresh apples and applesauce with a warm cinnamon-spiced glaze.

If you enjoy this recipe, consider trying the applesauce cake or applesauce muffins made with homemade applesauce for even more apple-forward baking.

Few desserts evoke autumn like a warm spiced apple cake. Similar to classic apple desserts, this upside down cake highlights bright, tender apple slices set in a buttery brown sugar caramel and topped with a light, tender cake. It’s simple to prepare and makes a cozy centerpiece for family gatherings or a weekend treat.

Upside down cakes are endlessly adaptable. Pineapple isn’t the only fruit that shines in this format — bananas, cranberries, pears, and of course apples all work beautifully when paired with butter and sugar.

What makes this cake so amazing:

A true upside down cake starts with butter and brown sugar to create that irresistible caramel layer. Brown sugar adds depth and a hint of molasses that complements the apples perfectly.

The batter is intentionally simple and pancake-like, enriched with applesauce and buttermilk for moisture and a tender crumb. Because the method is straightforward, you can easily swap in other fruits or fruit purees if you want to experiment — just ensure the fruit pairs well with a buttery, sweet base.

How to make this recipe:

A cast iron skillet is ideal for this cake because it heats evenly and allows you to start the caramel on the stovetop before finishing the cake in the oven. The basic steps are:

1. Melt butter in the skillet over medium heat, sprinkle with brown sugar, and let the sugar begin to dissolve into a glossy caramel without stirring.
2. Arrange peeled, sliced apples over the butter-brown sugar mixture in an attractive pattern — you can place them casually or arrange them into concentric rings for presentation.
3. Whisk the dry ingredients together, then combine the wet ingredients (egg, buttermilk, applesauce, vanilla) and fold into the dry mixture until just combined. The batter should be similar to pancake batter.
4. Gently pour the batter over the apples, taking care not to disturb their arrangement, then bake until the cake is golden and a toothpick inserted into the center comes out clean.
5. Cool briefly, then invert the skillet onto a serving plate while the cake is still warm so the caramel can flow slightly and coat the apple topping.

How to adapt this recipe with other fruit:

To adapt the recipe, swap the apples and applesauce for your fruit of choice and a corresponding puree if desired. Fruits with a balance of sweetness and acidity tend to work best when combined with brown sugar and butter. That said, apples remain a standout in autumn baking for their texture and flavor when baked.

Best type of apples to use:

While you can use any apple you like, tart, firm apples such as Granny Smith hold their shape and balance the sweetness from the caramel and cake. Their tartness cuts through the richness and brightens each bite.

This cake captures the essence of fall: warm spices, caramelized fruit, and a tender, moist crumb. It’s a crowd-pleaser that feels both homey and special.