Caramel Apple Upside Down Bundt Cake

This Caramel Apple Upside Down Bundt Cake is a cozy fall dessert with tender apples, buttery caramel, and a soft cinnamon cake. It looks impressive but comes together with simple ingredients and just 10 minutes of prep time!

Looking for other fall apple desserts? Try my apple pie bars with streusel topping next and this easy apple dump cake.

this recipe!

Apple Upside Down Cake

This upside down apple bundt cake is perfect for everything from Thanksgiving to cozy Sunday dinners. Made with pantry staples and fresh apples, it’s an easy fall dessert that feels special. Serve warm with extra caramel sauce and a scoop of vanilla ice cream for a real treat.

Ingredients You’ll Need

3 cups all-purpose flour

2 teaspoons baking powder

 ½ teaspoons baking soda

1 ½ teaspoons cinnamon

2 tablespoons vanilla extract

1 cup granulated sugar

1 cup light brown sugar

1 cup butter, softened

½ cup dark brown sugar

½ cup butter, melted

¼ cup canola oil

4 large eggs

1 cup buttermilk

2 Gala apples (peeled, cored and thinly sliced)

½ cup caramel sauce of choice

How to Make Caramel Apple Upside Down Bundt Cake

STEP ONE – Preheat oven to 350 degrees F. Lightly spray a bundt pan with oil and set aside.

STEP TWO – Pour ½ cup of melted butter in the bottom of the bundt pan. 

STEP THREE – Sprinkle dark brown sugar on top of the melted butter and gently stir inside the bundt pan until combined.

STEP FOUR – Peel apples with a potato peeler, remove core and slice into thin slices.

STEP FIVE – Line the apple slices in the bottom of the bundt pan very closely to one another.

STEP SIX – In a medium sized bowl, sift flour, baking powder, baking soda and cinnamon together and set aside.

STEP SEVEN – In a separate bowl, cream together the softened butter and remaining sugar with a stand mixer or a hand mixer until smooth. 

STEP EIGHT – Mix in the vanilla extract and oil until combined.

STEP NINE – Add eggs to mixture one at a time, mixing slowly between each egg. 

STEP TEN – Add half of the flour mixture and slowly mix.

STEP ELEVEN – Add the buttermilk and mix.

STEP TWELVE – Add the last half of the flour mixture and mix until smooth. 

STEP THIRTEEN – Carefully pour the cake mixture onto the apples that are at the bottom of the bundt pan, making sure the apples are covered.

STEP FOURTEEN – Bake for 25 minutes and then cover with foil and bake for 20 minutes or until inside of the cake is cooked.

STEP FIFTEEN – Let cool for 5 minutes and then turn over onto the desired serving platter. 

STEP SIXTEEN – Drizzle ½ cup of caramel sauce on top of the cake before serving.

Storage Instructions

Store leftover cake in the fridge for three to four days or freeze, wrapped in plastic wrap and foil for up to three months. Thaw completely at room temperature before serving.