This Decadent Caramel Apple Upside Down Cake is a showstopper that combines rich, buttery caramel with tender, spiced apples. Each bite offers a perfect harmony of gooey sweetness and warm cinnamon, topped with a moist, golden cake layer. Ready in just over an hour, it’s surprisingly simple to make yet feels indulgent enough for any special occasion.

The caramelized apple topping creates a luscious, sticky glaze that seeps into the cake, while the soft crumb melts in your mouth. With its irresistible aroma and comforting flavors, this dessert is a cozy treat that will have everyone reaching for seconds. Whether it’s a fall gathering or a weeknight dessert, this cake delivers pure joy in every slice.

Ingredients for Decadent Caramel Apple Upside Down Cake

1 ¾ cups (8 ¾ oz / 247g) all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon nutmeg
½ cup (4 oz / 115g) butter, softened (unsalted or salted both work)
1 cup (8 oz / 225g) granulated sugar
⅔ cup (4 oz / 115g) brown sugar (light or dark, depending on preference)
2 large eggs, room temperature
1 teaspoon vanilla extract
A generous ½ cup (4 fl oz / 115ml) salted caramel sauce (store-bought or homemade)
2-3 apples, peeled, cored, and sliced about ½ inch (1.5cm) thick (Granny Smith or Honeycrisp work well)

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Butter the sides of a 9-inch (23 cm) cake pan to prevent sticking.
In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg. Set aside.
In the bowl of a stand mixer or using a handheld mixer, beat the butter, granulated sugar, and brown sugar for 2-3 minutes, until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Scrape down the sides of the bowl as needed and stop mixing once just combined (do not overmix).
Pour the salted caramel sauce into the prepared cake pan, spreading it evenly over the bottom and slightly up the sides.
Arrange the apple slices in a single layer on top of the caramel, covering the bottom of the pan completely.
Spread the cake batter evenly over the apples, smoothing the top with a spatula.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the caramel bubbling around the edges.
Let the cake cool in the pan for only 5 minutes. Carefully invert it onto a serving dish while still warm to prevent the apples from sticking to the pan.
Serve warm with a scoop of vanilla ice cream for an extra treat. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Perfect Pairings: Serving Suggestions

This Decadent Caramel Apple Upside Down Cake shines when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra indulgent touch, drizzle additional salted caramel sauce over the top. Pair it with a cup of spiced chai tea or hot apple cider for a cozy fall dessert experience.

Storage Secrets: Keeping It Fresh

This cake is best enjoyed the day it’s made, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place a slice in the microwave for 10-15 seconds or warm it in a 300°F (150°C) oven for 5-7 minutes. Pro tip: Avoid letting the cake cool completely in the pan, as the apples may stick and make it harder to remove later.

Recipe Twists: Fun Variations to Try

Switch things up by using pears instead of apples for a slightly sweeter twist. For a nutty crunch, sprinkle chopped pecans or walnuts over the caramel layer before adding the batter. If you’re feeling adventurous, swap the salted caramel sauce for a butterscotch or maple syrup base. These small changes can create a whole new flavor profile!

Time-Saving Tips for Busy Bakers

To save time, use store-bought salted caramel sauce instead of making it from scratch. You can also prep the apples the night before and store them in a bowl of water with a squeeze of lemon juice to prevent browning. When ready to bake, simply drain and pat them dry. These shortcuts can help you whip up this dessert in no time!

Essential Equipment: What You’ll Need

For this recipe, a 9-inch (23 cm) cake pan is essential to ensure even baking. A stand mixer or handheld mixer will make creaming the butter and sugars a breeze, but you can also use a whisk and some elbow grease. Don’t forget a toothpick to test for doneness and a spatula for spreading the batter evenly. Having the right tools on hand makes the process smoother and more enjoyable!