Caramel Apple Upside-Down Cake: A Sweet Thanksgiving Classic

There’s something magical about a dessert that flips the script, isn’t there? A Caramel Apple Upside-Down Cake takes all the cozy, comforting flavors of a classic caramel apple and bakes them right into a tender, buttery cake. You start by creating a rich, gooey caramel layer on the bottom of your pan, artfully arrange slices of tart apples on top of it, and then smother the whole thing in a simple spice-kissed batter. After baking, you do the grand reveal, flipping it onto a plate so that beautiful, glossy fruit topping becomes the stunning star of the show. It’s a showstopper that tastes just as incredible as it looks.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It feels fancy and impressive but is built on simple, humble ingredients you probably already have in your pantry. No fancy techniques here, just good old-fashioned baking. The cake itself is so, so moist, thanks to the caramel and apples working their magic from the bottom up. And let’s be honest, any dessert that lets you eat caramel-covered fruit and call it a responsible choice is a keeper in my book. It’s the perfect centerpiece for your Thanksgiving dessert table or any autumn gathering. So good.

Ingredients

For the Apple-Caramel Topping

1/2 cup (1 stick) unsalted butter: Creates the rich, buttery base for the caramel.
1 cup packed light brown sugar: Melts into the butter to form the signature sticky, sweet caramel sauce.
1/4 teaspoon salt: Balances the sweetness and enhances all the other flavors.
3-4 medium firm-tart apples (like Granny Smith or Honeycrisp), peeled and sliced 1/4-inch thick: Provide structure, a tangy contrast to the sweet caramel, and that classic apple flavor.
1 teaspoon ground cinnamon: Adds warm spice that pairs perfectly with the apples.

For the Cake Batter

1 1/2 cups all-purpose flour: The foundation of our simple cake.
1 1/2 teaspoons baking powder: Gives the cake its light and fluffy rise.
1/2 teaspoon baking soda: Works with the baking powder for extra lift.
1/2 teaspoon salt: Essential for balancing the sweetness in the batter.
1 teaspoon ground cinnamon: Echoes the spice in the topping for a cohesive flavor.
1/2 cup (1 stick) unsalted butter, softened: Creams with the sugar to create a light, tender crumb.
3/4 cup granulated sugar: Sweetens the cake and helps it achieve a lovely texture.
2 large eggs, room temperature: Bind the ingredients together and add richness.
1 teaspoon vanilla extract: Provides a warm, aromatic background note.
1/2 cup sour cream or plain full-fat yogurt: The secret weapon for an incredibly moist and tender cake.

Step by Step Method

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly. This is crucial for a clean release later!
Make the caramel topping: Melt the 1/2 cup of butter in a small saucepan over medium heat. Stir in the brown sugar and salt. Cook, stirring constantly, for just about a minute until the mixture is smooth and begins to bubble. Carefully pour this hot caramel into the bottom of your prepared cake pan, spreading it into an even layer.
Arrange the apples: In a medium bowl, toss your sliced apples with the 1 teaspoon of cinnamon until they’re well coated. Neatly arrange the apple slices over the caramel layer in the pan. You can get creative with a circular pattern here, but just scattering them works just fine, too.
Make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this aside. In a larger bowl, use an electric mixer to beat the softened 1/2 cup of butter with the granulated sugar until it’s light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract.
With the mixer on low speed, add about a third of the flour mixture, followed by half of the sour cream. Repeat, ending with the final third of the flour. Mix just until everything is combined. Be careful not to overmix!
Gently spoon the batter over the arranged apples in the pan. Use a spatula to carefully spread it into an even layer, being sure to cover all the apples and reach the edges of the pan.
Bake for 40-50 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center of the *cake* part (not the apple part) comes out clean or with a few moist crumbs.
Cool the cake in the pan on a wire rack for exactly 15 minutes—no more, no less! This allows the caramel to set just enough. Run a thin knife around the edge of the pan to loosen the cake. Place your serving plate upside-down on top of the pan. Using oven mitts, firmly hold the plate and pan together and flip it over in one confident motion. Gently lift the pan away to reveal your beautiful Caramel Apple Upside-Down Cake.

Equipment Needed

You don’t need any super specialized tools for this one, which is part of its charm.

9-inch round cake pan (a springform pan works great for extra-easy release)
Mixing bowls (one medium, one large)
Electric hand mixer or stand mixer
Small saucepan
Whisk and spatula
Measuring cups and spoons

Serving Ideas & Pairings

This cake is delicious all on its own, still slightly warm from the oven. But if you want to send it completely over the top, a scoop of vanilla bean ice cream is the absolute perfect pairing. The cold, creamy ice cream melting into the warm cake and caramel is pure heaven. A dollop of freshly whipped cream is another fantastic, slightly lighter option. For your Thanksgiving desserts table, it pairs beautifully with other classics like pumpkin pie or pecan pie. And for a real treat, serve it with a hot cup of strong coffee or spiced cider. Honestly, it’s one of the best and easiest Thanksgiving dessert ideas for pleasing a crowd.

Creative Variations

Feel free to get creative and make this recipe your own!

Nutty Delight: Sprinkle a half cup of chopped pecans or walnuts over the caramel layer before adding the apples for a wonderful crunch.
Spice It Up: Add a pinch of nutmeg, ginger, or allspice to the cake batter along with the cinnamon for even more warm spice flavor.
Boozy Twist: For grown-up gatherings, you could add a tablespoon of bourbon or spiced rum to the caramel sauce after you take it off the heat. (Otherwise, it’s perfect as-is for the whole family!).
Pear Instead: Swap out the apples for firm, ripe pears for a different but equally delicious fruity twist.

Storage Tips

This cake is best enjoyed the day it’s made, but leftovers are still delicious. Once completely cool, cover it tightly with plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, you can keep it in the refrigerator for up to 4 days. The caramel may firm up in the fridge; let a slice sit at room temperature for 30 minutes or warm it gently in the microwave for 15-20 seconds before serving. I don’t recommend freezing the fully assembled cake, as the topping can become too watery when thawed.

Doneness Test

The most reliable way to know if your Caramel Apple Upside-Down Cake is perfectly baked is the toothpick test. About 40 minutes into baking, insert a toothpick into the center of the cake part (try to avoid poking down directly into the apples and caramel). If it comes out clean or with a few moist crumbs clinging to it, the cake is done. If you see wet batter, it needs a few more minutes. The top should also be a lovely golden brown, and the edges will likely be pulling away from the sides of the pan just a bit.

FAQs

Can I make this cake ahead of time for Thanksgiving? Absolutely! This is a great make-ahead option for your Thanksgiving food recipes lineup. You can bake it the day before, let it cool completely, and store it covered at room temperature. I’d recommend briefly warming the whole cake in a 300°F oven for about 10-15 minutes before flipping and serving to make the caramel soft and gooey again.
My apples turned out a bit firm. What happened? This usually means your apple slices were too thick. For the best texture, aim for slices no thicker than 1/4-inch so they can soften perfectly during the baking time. Using a firm variety like Granny Smith also helps them hold their shape without becoming mushy.
What’s the best way to flip the cake without a disaster? That 15-minute cooling window is key! It lets the caramel set just enough so it doesn’t all run out, but it’s still warm enough to release. Use a plate with a slight lip to catch any drips, and be confident with your flip! It’s one of those fun Thanksgiving baking recipes that feels like a magic trick.
Can I use a boxed cake mix? You sure can, for a super shortcut version. Prepare a yellow or spice cake mix according to the package directions and use it in place of the homemade batter. You’ll still get to enjoy that incredible from-scratch caramel apple topping, making it one of the easiest fun Thanksgiving desserts around.