Apple-Pumpkin Upside-Down Cake Recipe

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Apple-Pumpkin Upside-Down Cake Recipe
Apple-Pumpkin Upside-Down Cake Recipe photo by Taste of Home
Publisher Photo

Apple-Pumpkin Upside-Down Cake Recipe

Read Reviews
3 1 1
Publisher Photo
We love the combination of classic fall fruits in this yummy cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so we can dig in at any time of day. It's best served warm with vanilla ice cream. —Christina Yahraes, San Francisco, California
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 2 large eggs
  • 2 tablespoons plus 1/4 cup softened butter, divided
  • 2 tablespoons plus 3/4 cup sugar, divided
  • 1 teaspoon ground cinnamon, divided
  • 2 medium apples (about 10 ounces), peeled and thinly sliced
  • 1/2 cup canned pumpkin
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • Vanilla ice cream, optional

Directions

Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture.
Cream remaining butter and remaining sugar until light and fluffy. Beat in pumpkin. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition.
Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream. Yield: 8 servings.
Originally published as Apple-Pumpkin Upside-Down Cake in Taste of Home September/October 2017

Nutritional Facts

1 slice: 278 calories, 10g fat (6g saturated fat), 70mg cholesterol, 422mg sodium, 43g carbohydrate (27g sugars, 2g fiber), 4g protein.

  • 2 large eggs
  • 2 tablespoons plus 1/4 cup softened butter, divided
  • 2 tablespoons plus 3/4 cup sugar, divided
  • 1 teaspoon ground cinnamon, divided
  • 2 medium apples (about 10 ounces), peeled and thinly sliced
  • 1/2 cup canned pumpkin
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • Vanilla ice cream, optional
  1. Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture.
  2. Cream remaining butter and remaining sugar until light and fluffy. Beat in pumpkin. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition.
  3. Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream. Yield: 8 servings.
Originally published as Apple-Pumpkin Upside-Down Cake in Taste of Home September/October 2017

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danid User ID: 5870512 274477
Reviewed Sep. 25, 2017

"I thought this need a little bit more flavor to it."

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