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Apple-Pumpkin Upside-Down Cake

We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. —Christina Yahraes, San Francisco, California
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    8 servings


  • 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


  • 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, 5-7 minutes. Beat in pumpkin. Add eggs, 1 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.
Nutrition Facts
1 slice: 278 calories, 10g fat (6g saturated fat), 70mg cholesterol, 422mg sodium, 43g carbohydrate (27g sugars, 2g fiber), 4g protein.

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  • CLaQuier
    Jan 23, 2021

    Delicious combination of pumpkin and apple; moist. Perfect treat for the two of us and best of all my husband made it!

  • Dawn
    Feb 17, 2020

    I got 3 cakes out of 2 batches of batter. I'd used 3 foil 9" pie plates; recipe prepared as given and cooled 5 minutes in pie plates; the cakes turned out easily onto a serving plate!

  • JCV4
    Dec 8, 2017

    Great recipe! I made this for Thanksgiving and it was perfect!

  • Maria
    Oct 24, 2017

    I tried this recipe yesterday for my son who loves pumpkin. I followed the recipe exactly how it is and it came out great. My son loved it. Thanks a lot for sharing.

  • danid
    Sep 25, 2017

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