Watch the Recipe Video!

Prefer to see it in action? Watch our step-by-step video guide to perfect your Caramel Apple Upside Down Bundt Cake. It’s a great way to visualize each part of the process, ensuring you achieve a flawless and delicious result.

Essential Ingredients for Your Apple Upside Down Bundt Cake

Creating this magnificent cake requires a selection of quality ingredients, each playing a vital role in achieving its signature moist texture and rich flavor profile. Here’s a detailed look at what you’ll need:

For the Moist and Flavorful Cake Batter:

• All-purpose flour: No need for special cake flour here! Our recipe’s foundation is akin to a classic pound cake, and standard all-purpose flour provides the perfect structure and tenderness.
• Baking soda & baking powder: This dynamic duo of leavening agents is crucial. Baking soda initiates the rise, while baking powder takes over, ensuring the cake continues to rise beautifully throughout its longer baking period, resulting in a light yet substantial crumb.
• Cinnamon: The quintessential spice for apple desserts, cinnamon adds a warm, inviting aroma and perfectly complements the sweetness of the apples and caramel.
• Eggs: For seamless incorporation and a truly smooth batter, always use room temperature eggs. This helps them emulsify better with the other ingredients, leading to a more consistent cake texture.
• Light brown sugar & Granulated sugar: The combination of these two sugars provides both depth of flavor (from the molasses in brown sugar) and the ideal level of sweetness and moisture for the cake.
• Buttermilk: Don’t skip the buttermilk! It introduces a subtle tang that beautifully brightens and accentuates the apple and cinnamon flavors. Its acidity also tenderizes the cake, contributing to its incredibly moist texture.
• Vanilla extract: A staple in baking, vanilla extract enhances all the other flavors, adding a comforting and familiar aromatic note.
• Salted butter: Softened salted butter is key for creaming with sugar, creating an airy base for the cake. If using unsalted butter, simply add a pinch of salt to the dry ingredients. Remember to bring it to room temperature for best results.
• Vegetable oil: Adding vegetable oil ensures an extra layer of moisture, keeping the cake tender for days.

For the Irresistible Apple Topping & Caramel Layer:

• Gala apples: We recommend Gala apples for their balanced sweetness and firm texture that holds up well during baking. Select ripe apples free of bruises. The exact quantity will depend on their size and your bundt pan. For those who prefer a more tart contrast, Granny Smith apples are an excellent alternative.
• Melted butter: This forms the rich, glossy base for our “upside down” topping, infusing the apples with buttery goodness.
• Dark brown sugar: This is where the deep, molasses-rich caramel flavor comes from. If dark brown sugar isn’t on hand, you can create a suitable substitute by mixing about 2 tablespoons of molasses into light brown sugar.

Miscellaneous Essentials:

• Prepared caramel sauce: A good quality prepared caramel sauce is perfect for drizzling over the finished cake, adding an extra layer of indulgence and visual appeal.
• Non-stick spray: Absolutely vital for ensuring a clean release of your beautifully inverted cake from the bundt pan.

These carefully selected ingredients come together to transform humble autumn apples into a moist, caramel-topped celebration that feels both decadent and comforting. For the ultimate treat, serve a warm slice with a scoop of creamy vanilla ice cream!

Refer to the complete recipe card below for precise quantities and additional details.

Step-by-Step: Crafting Your Caramel Apple Upside Down Bundt Cake

Follow these detailed instructions to create a show-stopping dessert that’s as delightful to make as it is to eat.

1. In a medium-sized bowl, meticulously sift together the all-purpose flour, baking powder, baking soda, and cinnamon (as shown in image 1). Sifting ensures there are no lumps and helps distribute the leavening agents evenly, leading to a lighter, more consistent cake texture. Once combined, set these dry ingredients aside.
2. Using either a powerful stand mixer or a reliable hand mixer, cream together the softened salted butter, light brown sugar, and granulated sugar in a large mixing bowl until the mixture is light, fluffy, and smooth (image 2). This creaming process incorporates air, which is crucial for the cake’s structure and tenderness.
3. Next, gently mix in the vanilla extract and vegetable oil until they are fully combined with the butter and sugar mixture (image 3). Ensure everything is well-integrated but avoid overmixing.
4. Add the large eggs one at a time to the sugar mixture, blending thoroughly after each addition (image 4). This allows each egg to be fully incorporated, contributing to the cake’s emulsification and moistness. Scrape down the sides of the bowl as needed.

5. Now, incorporate half of the dry flour mixture into the wet ingredients. Mix slowly and just until barely combined (image 5). Overmixing the flour can develop gluten, resulting in a tough cake.
6. Follow by adding the buttermilk and mixing gently until it’s integrated (image 6). This step adds crucial moisture and a subtle tang to the cake.

7. Finally, add the remaining half of the flour mixture and mix just until smooth and no streaks of flour remain (image 7). Be careful not to overmix. Set the completed cake batter aside.
8. Preheat your oven to 350ºF (175ºC). This ensures the oven is at a consistent temperature when the cake goes in, promoting even baking.

✨ Pro Tip: Mastering the Bundt Cake Release ✨

The hallmark of an exceptional upside down cake is the stunning presentation of its fruit topping, which hinges entirely on a successful release from the pan. To guarantee a beautiful, intact cake, it’s absolutely crucial to thoroughly coat every internal surface of your bundt pan with non-stick spray. Pay extra attention to all the intricate crevices, the center tube, and the sides. Don’t be shy with the spray; a generous, even coating is your best friend here! You can also lightly dust the greased pan with a tablespoon of flour or cocoa powder (if a chocolate cake) for an extra layer of protection, tapping out any excess.

9. Once your bundt pan is impeccably greased, pour the melted butter into the bottom, followed by the dark brown sugar (images 8 & 9). Gently mix these two ingredients directly in the pan and spread them evenly to create the luscious caramel topping.
10. Prepare your apples by peeling, coring, and thinly slicing 2 to 3 Gala apples. The goal is to have enough slices to completely cover the bottom of your bundt pan in a decorative pattern.
11. Carefully arrange the apple slices on their outside curved edge, side by side, in the prepared pan (images 10 & 11). This creates the beautiful floral pattern visible when the cake is inverted. Take your time to make this layer as neat as possible.

12. With care, spoon the prepared cake batter evenly over the apple slices in the bundt pan (image 12). Make sure all the apples are completely covered by the batter to ensure a perfect “upside down” effect.
13. Bake the cake in your preheated oven at 350ºF (175ºC) for 25 minutes. After this initial baking period, loosely cover the top of the bundt pan with aluminum foil. This prevents the top of the cake from browning too quickly while the interior finishes baking. Continue baking for an additional 20 minutes, or until fully done. The cake is perfectly baked when a toothpick or thin skewer inserted into the thickest part comes out clean (image 13 – not pictured, but implied clean toothpick).

14. Allow the cake to cool in the bundt pan for exactly 5 minutes after baking. This brief cooling period allows the cake to set slightly and the caramel topping to meld beautifully. Then, carefully invert the warm cake onto your chosen cake plate or serving platter. It’s important to invert it while still warm; if it cools too much in the pan, the caramel may harden and stick, making release difficult. I do not recommend cooling this particular cake on a wire rack as inverting it directly onto a platter helps it maintain its exquisite form.
15. Just before serving, generously drizzle about ½ cup of your favorite caramel sauce over the entire cake (as shown in the final image). This adds a glistening finish and an extra layer of caramel goodness that is simply divine.

Recommended Baking Equipment

Having the right tools is essential for a smooth baking experience and a perfect result. For this gorgeous upside down bundt cake, a high-quality bundt pan is your most important piece of equipment. To ensure the beautifully sliced apples are prominently displayed, I highly recommend using a bundt pan with a standard, classic pattern rather than one with deep diagonal or intricate designs that might obscure the apple arrangement. A pan like the Nordic Ware 12-cup Bundt Pan is absolutely ideal for achieving that classic, stunning look and consistent bake.

Other useful equipment includes a stand mixer or hand mixer for creaming butter and sugar, mixing bowls, a whisk or sifter for dry ingredients, a good sharp knife for slicing apples, and a serving platter.

Storing Your Caramel Apple Bundt Cake for Freshness

To keep your delicious Caramel Apple Upside Down Bundt Cake fresh and moist, follow these simple storage guidelines:

• Refrigeration: Store any leftover cake in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 5 days. This helps maintain its moisture and preserves the freshness of the apple and caramel layers.
• Freezing: This cake freezes beautifully! To freeze, ensure the cake is completely cooled. Then, wrap individual slices or the entire cake (if uncut) tightly in plastic wrap, followed by a layer of aluminum foil. Place it in an airtight freezer-safe container or bag. It can be stored in the freezer for up to 4 months.
• Thawing and Reheating: When ready to enjoy, thaw frozen cake slices in the refrigerator overnight or at room temperature for a few hours. For a warm, freshly baked experience, you can gently reheat individual slices in the microwave for 20-30 seconds or in a preheated oven (around 300°F/150°C) for 10-15 minutes until warmed through. A fresh drizzle of caramel sauce after reheating will make it taste just like new!

Proper storage ensures you can enjoy this delightful fall dessert long after it’s baked, making it perfect for meal prep or unexpected cravings.

• 3
  cups
  all-purpose flour
• 2
  teaspoons
  baking powder
• ½
  teaspoon
  baking soda
• 1½
  teaspoons
  cinnamon
• 1
  cup
  granulated sugar
• 1
  cup
  light brown sugar
• 1
  cup
  softened salted butter
• 2
  tablespoons
  vanilla extract
• ¼
  cup
  vegetable oil
• 4
  large eggs
• 1
  cup
  buttermilk
• ½
  cup
  melted butter
• ½
  cup
  dark brown sugar
• 2 to 3
  Gala apples
• ½
  cup
  caramel sauce of choice

• In a medium bowl, sift 3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1½ teaspoons cinnamon. Set aside.
• Using a stand mixer or hand mixer, cream together 1 cup softened salted butter, 1 cup light brown sugar, and 1 cup granulated sugar in a large bowl until smooth.
• Mix in 2 tablespoons vanilla extract and ¼ cup vegetable oil until combined.
• Add 4 large eggs one at a time to the sugar mixture, blending between each addition.
• Add half of the flour mixture and slowly mix.
• Add 1 cup buttermilk and mix.
• Add the other half of the flour mixture and mix until smooth. Set aside.
• Preheat oven to 350ºF.
• Lightly spray all interior surfaces of a bundt pan with non-stick spray. Making sure all surfaces are coated is crucial to a successful release.
• Add ½ cup melted butter and ½ cup dark brown sugar to the prepared bundt pan. Mix gently and distribute evenly.
• Peel, core, and thinly slice 2 to 3 Gala apples, or enough to fully cover the bottom of the bundt pan.
• Place the apple slices on their outside end side by side in the pan as shown.
  
• Carefully pour the cake mixture onto the apples in the pan, making sure all apples are covered.
• Bake for 25 minutes at 350ºF, then cover with foil and bake for an additional 20 minutes or until done. The cake is ready when a test stick inserted into the center of the thickest part of the cake comes out clean.
• Let cool in the pan for 5 minutes then carefully invert onto a cake plate or serving platter.
• Drizzle with ½ cup caramel sauce of choice before serving.