Upside Down Apple Spice Cake Recipe – Easy Homemade Fall Dessert

The moment you flip this upside down apple spice cake out of its pan, the kitchen fills with warm cinnamon, caramel, and sweet apple aromas that just scream “fall is here!” (Honestly, if there’s a cozier dessert, I haven’t found it.) The first time I made this, I was trying to use up a bowl of apples sitting on my counter and, wow, the results were way more magical than expected. There’s something about the sticky, golden apple topping, spiced cake, and that gooey edge that makes you want to sneak a forkful before it even cools. If you love classic autumn comfort food—with a twist—this upside down apple spice cake recipe is going to be your new favorite.

I’ve baked this cake for chilly weeknights, festive potlucks, and even as a sweet breakfast treat (yep, not sorry about that). It’s simple enough for beginner bakers and impressive enough to wow a crowd. The upside down apple spice cake is all about layers: tender apples, rich caramel, and a moist, spiced batter that holds up beautifully. It’s a dessert that feels nostalgic, but also a little special. Best part? You don’t need fancy skills or equipment—just a good pan, fresh apples, and some pantry basics.

After several rounds of testing (and let’s face it, taste-testing), I tweaked the spice levels, found the perfect apple-to-cake ratio, and even tried a few variations with gluten-free flour and dairy-free milk. This recipe is reliable, comforting, and always the first thing gone at family gatherings. If you’re searching for a homemade fall dessert that’s easy, beautiful, and absolutely delicious, this upside down apple spice cake should be at the top of your list.

Why You’ll Love This Upside Down Apple Spice Cake

Trust me, after baking this upside down apple spice cake a dozen times, I’ve learned what makes it truly special. It’s not just about the ingredients—it’s the way they come together in one warm, fragrant, caramel-kissed bite. There’s a reason my family requests this every autumn!

• Quick & Easy: Comes together in about 20 minutes of prep (plus baking), so you don’t have to spend all afternoon in the kitchen.
• Simple Ingredients: No need for any fancy grocery runs. Most of what you need is probably already in your pantry.
• Perfect for Cozy Nights: This cake is my go-to for chilly evenings, holiday gatherings, or just when I want a slice of comfort with my tea.
• Crowd-Pleaser: Every time I bring this cake to a get-together, there’s never a single crumb left. Even picky eaters love it!
• Unbelievably Delicious: The combo of caramelized apples, brown sugar, and warm spices makes every bite irresistible.

What really sets this upside down apple spice cake recipe apart is the apple layer. Instead of just tossing apples on top, you arrange them in a buttery, brown sugar mixture—so when you invert the cake, you get a glossy, melt-in-your-mouth topping. The spice blend (cinnamon, nutmeg, ginger) is bold but balanced, and the cake itself stays moist for days. No dry bites here!

I’ve tried other apple cakes, but this one’s special because it feels homemade without being fussy. It’s the kind of dessert that makes you feel like a baking pro, but you don’t need expert skills. Whether you want to impress guests, bring a little autumn magic to your weeknight, or just treat yourself, this cake does it all. It’s comfort food with a touch of nostalgia and a whole lot of flavor.

Ingredients Needed

This upside down apple spice cake recipe uses everyday ingredients you probably have in your kitchen. Each one plays a key role in flavor and texture, bringing a little bit of fall magic to your table. I’ll break down the ingredients by their function and offer some substitution tips (because sometimes we run out of things, right?).

• For the Apple Topping:
  • 2 large apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work best for that sweet-tart kick)
  • 1/3 cup (70g) unsalted butter (adds richness and helps caramelize the apples)
  • 2/3 cup (135g) light brown sugar (for a deep caramel flavor; dark brown works if you want extra molasses)
  • 1/2 tsp ground cinnamon (for warmth)
  • Pinch of salt (balances sweetness)
• For the Spice Cake Batter:
  • 1 1/2 cups (180g) all-purpose flour (can substitute with gluten-free blend if needed)
  • 1 tsp baking powder (helps the cake rise)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup (115g) unsalted butter, softened (for a tender crumb)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract (I love Nielsen-Massey for full flavor)
  • 1/2 cup (120ml) whole milk (dairy-free options like oat or almond milk work fine)
  • 1/3 cup (80g) applesauce (adds moisture and boosts apple flavor)

Ingredient Notes & Substitutions:

• Swap apples for pears if you want a different twist—just keep the slices thin.
• Use coconut sugar for a slightly different caramel vibe.
• Almond flour works for gluten-free, but the texture will be a bit more crumbly.
• You can add a handful of chopped walnuts or pecans if you like a little crunch.
• Spices: Play around with the amounts! If you love cloves, add a pinch. Not a nutmeg fan? Leave it out.

I recommend using fresh, crisp apples and real butter if you can, but honestly, I’ve swapped ingredients in a pinch and the cake still turns out fantastic. The most important thing is to slice the apples evenly—this gives you that beautiful, glossy layer when you flip the cake.

Equipment Needed

You don’t need a fancy kitchen to make this upside down apple spice cake recipe. Here’s what you’ll need—and a few tips from my own baking adventures.

• 9-inch (23cm) round cake pan: Nonstick works best for easy release. If you only have an 8-inch pan, reduce the batter a bit or expect the cake to be taller.
• Mixing bowls: At least two—one for dry ingredients, one for wet.
• Whisk & spatula: A sturdy whisk is great for combining dry ingredients, and a flexible spatula helps scrape every last bit of batter.
• Hand or stand mixer: Optional, but makes creaming the butter and sugar easier. I’ve made this with just a whisk, though—so don’t stress.
• Paring knife & peeler: For prepping apples. You can use a mandoline for extra thin slices, but a regular knife does the job.
• Cooling rack: Helps the cake cool evenly (but if you don’t have one, a large plate works in a pinch).

Budget tip: Most of these tools are kitchen basics. If you’re missing a mixer, just use some elbow grease! I’ve baked this cake in a regular glass Pyrex dish, too—it works, but be sure to grease it well. For easy cleanup, line your pan with parchment paper (especially if your pan tends to stick).

Preparation Method

Ready to make your upside down apple spice cake? Here’s my step-by-step guide, complete with time estimates, sensory cues, and troubleshooting tips. Let’s get baking!

1. Prepare the Pan and Apples (10 minutes):
   • Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan generously with butter or nonstick spray.
   • In a small saucepan, melt 1/3 cup (70g) unsalted butter over medium heat. Stir in 2/3 cup (135g) brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Cook for 1-2 minutes, until bubbly and smooth. Pour this mixture into the bottom of your cake pan.
   • Arrange the apple slices in circles over the caramel mixture, overlapping slightly. Don’t worry about perfection—just make sure the bottom is covered.
2. Mix the Dry Ingredients (5 minutes):
   • In a medium bowl, whisk together 1 1/2 cups (180g) flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp nutmeg. Set aside.
3. Cream Butter and Sugars (3 minutes):
   • In a large bowl, beat 1/2 cup (115g) softened butter with 1/2 cup (100g) granulated sugar and 1/2 cup (100g) brown sugar until light and fluffy (about 2-3 minutes). If you’re doing this by hand, just get it well combined—don’t stress.
4. Add Eggs and Flavorings (2 minutes):
   • Beat in 2 large eggs, one at a time, then add 1 tsp vanilla extract. Scrape down the sides as needed.
5. Combine Wet and Dry Ingredients (5 minutes):
   • Mix in half of the dry ingredients, followed by 1/2 cup (120ml) milk and 1/3 cup (80g) applesauce. Then add the remaining dry ingredients. Don’t overmix—just until everything’s combined and smooth.
   • Prep note: The batter will be a bit thick, but pourable. If it looks dry, add another tablespoon of milk.
6. Assemble the Cake (2 minutes):
   • Gently pour the batter over the arranged apples in the pan. Spread it evenly, being careful not to disturb the apple layer.
7. Bake (35-40 minutes):
   • Bake in the center of your oven for 35-40 minutes, or until a toothpick comes out clean. The top should be golden and springy to the touch.
   • Troubleshooting: If the cake is browning too fast, tent with foil at the 25-minute mark.
8. Cool and Invert (15 minutes):
   • Let the cake cool in the pan for about 15 minutes. Run a knife around the edge to loosen.
   • Place a plate or serving platter on top of the pan, then quickly invert. (You might hear a satisfying “plop” as the cake releases!) Lift off the pan carefully—if any apples stick, just gently nudge them back into place.
   • Prep note: Some caramel may ooze out—this is the best part! Spoon it over the cake for extra shine.

Personal tip: If you want extra gooey caramel, let the cake rest for 5 minutes after inverting before serving. It gives the topping time to set and makes each slice picture-perfect.

Cooking Tips & Techniques

After years of baking upside down apple spice cakes (and sometimes turning them into “apple crumble surprise” by accident), I’ve learned a few tricks to guarantee success. Here’s what works for me:

• Don’t skimp on greasing the pan: A generous layer of butter or spray makes a world of difference—otherwise, the apples might stick.
• Slice apples evenly: Thin, uniform slices cook at the same rate and create that beautiful topping. If you’re in a hurry, a mandoline speeds things up (watch your fingers!).
• Use room temperature ingredients: Butter and eggs blend better when not cold. If you forget, a quick warm water bath for eggs helps.
• Don’t overmix: Once you add flour, gentle stirring is key. Overmixing = tough cake.
• Bake in the center of the oven: It helps the cake cook evenly. (I’ve baked one too close to the top and ended up with a burnt edge—lesson learned!)
• Tent with foil: If your cake is browning too quickly, cover gently with foil halfway through. It keeps the top golden, not burnt.

Common mistakes? Not letting the cake cool enough before flipping. If you rush, the topping can slide off. Patience pays off here—even if you’re dying to dig in. And if your apples aren’t releasing, just tap the pan gently or run a knife around the edge. It’s homemade, so a little imperfection is part of the charm.

Multitasking tip: While the cake bakes, clean up your kitchen or prep a whipped cream topping. It makes serving feel extra special (and saves you cleanup time later).

Variations & Adaptations

One of the coolest things about upside down apple spice cake is how easy it is to tweak for dietary needs or flavor preferences. I’ve experimented with a bunch of versions—some were accidental, but most turned out delicious!

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. The cake stays moist, but the crumb might be a touch more delicate. Almond flour works, but you’ll get a denser texture.
• Dairy-Free: Use vegan butter and any plant-based milk (oat, almond, or soy). I’ve made this with oat milk and Earth Balance, and the caramel topping still comes out great.
• Spice It Up: Add a pinch of ground cloves or cardamom for extra warmth. Or, toss the apples with a little orange zest before layering for a citrusy twist.
• Seasonal Swap: Try pears or firm plums instead of apples in spring and summer. The technique stays the same.
• Add Nuts: Sprinkle chopped pecans or walnuts over the apple layer before pouring in the batter for crunch and flavor.

Personal favorite? I once added a handful of dried cranberries to the apples for a festive holiday vibe. It was amazing—the tartness balanced the sweet caramel perfectly. If you have dietary restrictions or just want to play with flavors, this upside down apple spice cake recipe is super forgiving.

Serving & Storage Suggestions

This upside down apple spice cake is best served warm (let’s be honest, fresh from the oven is absolute heaven). Here’s how I like to present it and keep it tasting great:

• Serving Temperature: Warm is ideal, but room temperature works too. If reheating, a quick zap in the microwave (10-15 seconds per slice) brings back that gooey magic.
• Presentation: Place the cake on a pretty plate and drizzle any extra caramel from the pan over the top. A dollop of whipped cream or vanilla ice cream makes it even more decadent.
• Pairings: Serve with hot tea, apple cider, or even a scoop of cinnamon ice cream. For brunch, pair with sharp cheddar cheese—sounds weird, but the combo is surprisingly good!
• Storage: Cover leftovers tightly and refrigerate for up to 4 days. The flavors actually deepen overnight. To freeze, wrap individual slices in plastic and store for up to 2 months. Thaw at room temperature, then reheat gently.

Note: The caramel topping may get a bit sticky after refrigeration, but that’s part of the charm. Just warm slices briefly to refresh the texture. If you plan on serving at a party, bake the cake the day before—flavors meld beautifully and slicing is even easier.

Nutritional Information & Benefits

Here’s a quick look at the nutrition in a typical slice of upside down apple spice cake (based on 12 servings):

• Calories: ~280
• Fat: ~11g (mainly from butter and eggs)
• Carbohydrates: ~42g
• Protein: ~3g
• Fiber: ~2g (thanks to the apples and applesauce)

Wellness Perspective: Apples are rich in fiber and Vitamin C, while spices like cinnamon and ginger may support digestion. This cake can be adapted for gluten-free or dairy-free diets, and you can reduce sugar by swapping in coconut sugar or using less brown sugar in the topping. Allergens include wheat, dairy, and eggs—so adjust as needed for your family’s needs.

I love using fresh, seasonal apples for their natural sweetness and nutritional punch. This cake isn’t health food, but it’s a wholesome treat when you want comfort and a little fruit in your dessert!

Conclusion

If you’re searching for the ultimate cozy dessert, this upside down apple spice cake recipe is it. It’s easy, comforting, and brings all the best fall flavors right into your kitchen. Whether you’re baking for family, friends, or just yourself, you can customize it to suit your taste and dietary needs without losing that irresistible caramel-apple magic.

Honestly, I make this cake every time the weather turns chilly—it’s the kind of recipe that never disappoints. I hope you’ll give it a try, add your own twists, and share the results. Leave a comment below if you have questions, want to swap ingredients, or just want to rave about how good your house smells right now!

Happy baking, and here’s to warm kitchens, sweet apples, and the kind of desserts that feel like a hug in every bite!

Frequently Asked Questions

Can I use gluten-free flour for this upside down apple spice cake recipe?

Yes, absolutely! Just swap the all-purpose flour for a 1:1 gluten-free blend. The cake will be slightly more delicate but still delicious.

What kind of apples are best for upside down apple spice cake?

Granny Smith and Honeycrisp are my favorites—they hold their shape and balance the sweetness. If you prefer sweeter apples, Fuji or Gala work well too.

How do I prevent the apples from sticking to the pan?

Grease your pan generously and make sure to cool the cake for at least 15 minutes before inverting. Running a knife around the edge helps, too.

Can I make this cake ahead of time?

Definitely! The flavors deepen overnight. Just store tightly covered in the fridge and reheat slices in the microwave or oven before serving.

How can I make this upside down apple spice cake dairy-free?

Use plant-based butter and your favorite dairy-free milk (like oat or almond). The caramel topping still turns out wonderfully gooey!

Upside Down Apple Spice Cake

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• Author: Emily Rhodes
• Total Time: 1 hour
• Yield: 12 servings 1x

Print Recipe

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Description

This easy homemade upside down apple spice cake features a glossy caramelized apple topping and a moist, spiced cake base. It’s the ultimate cozy fall dessert, perfect for gatherings or a sweet breakfast treat.

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Ingredients

Scale 1x2x3x

• 2 large apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp recommended)
• 1/3 cup unsalted butter (for topping)
• 2/3 cup light brown sugar (for topping)
• 1/2 teaspoon ground cinnamon (for topping)
• Pinch of salt (for topping)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/3 cup applesauce

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter or nonstick spray.
2. In a small saucepan, melt 1/3 cup butter over medium heat. Stir in 2/3 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Cook for 1-2 minutes until bubbly and smooth. Pour into the bottom of the cake pan.
3. Arrange apple slices in circles over the caramel mixture, overlapping slightly to cover the bottom.
4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
5. In a large bowl, beat 1/2 cup softened butter with granulated sugar and brown sugar until light and fluffy (2-3 minutes).
6. Beat in eggs one at a time, then add vanilla extract. Scrape down sides as needed.
7. Mix in half of the dry ingredients, followed by milk and applesauce. Add remaining dry ingredients and mix just until combined.
8. Gently pour batter over apples in the pan, spreading evenly without disturbing the apple layer.
9. Bake for 35-40 minutes, or until a toothpick comes out clean and the top is golden and springy.
10. Let cake cool in the pan for 15 minutes. Run a knife around the edge to loosen.
11. Place a plate or serving platter on top of the pan and invert quickly. Lift off the pan carefully; nudge any stuck apples back into place.
12. Spoon any extra caramel over the cake for extra shine. Serve warm or at room temperature.

Notes

For best results, use fresh, crisp apples and slice them evenly. Grease the pan generously to prevent sticking. The cake can be made gluten-free or dairy-free with simple substitutions. Let the cake cool before inverting for a perfect topping. Add nuts or dried cranberries for extra flavor. Store leftovers tightly covered in the fridge for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 280
• Sugar: 27
• Sodium: 220
• Fat: 11
• Saturated Fat: 7
• Carbohydrates: 42
• Fiber: 2
• Protein: 3

Keywords: apple spice cake, upside down cake, fall dessert, caramel apple cake, easy apple cake, homemade cake, autumn baking, spice cake, comfort food