Caramel Apple Upside Down Bundt Cake
This Caramel Apple Upside Down Bundt Cake is one of those easy cakes I like to make when I want something warm and homey without turning the kitchen upside down. It starts with a spice cake mix and canned apple pie filling, then gets finished with a good drizzle of caramel sauce.
I don’t mind a shortcut when it still gives me a good result, and this cake is a good example of that. The apples bake right into the top of the cake, the spice cake keeps things simple, and the Bundt pan makes it look like you did a little more work than you actually did.
If I only had room for one cake pan, I do believe it would be my Bundt pan. You can bake just about any cake in a good Bundt pan, and around here, I like things that work and still look nice. This caramel apple spice cake turns out pretty, soft, and just gooey enough from the apples and caramel.
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Plus, our recipe is so straightforward that it’s a joy to make. Dive into the Fall baking season with this sensational dessert that will have everyone asking for seconds!
Why You’ll Love This Cake
This is a simple cake, but it still feels like a nice fall dessert to bring to the table.
- It uses a spice cake mix, so there is very little measuring.
- The canned apple pie filling makes the cake moist and gives it that caramel apple flavor without extra prep.
- It bakes in a Bundt pan, so it looks pretty with hardly any decorating.
- The caramel sauce on top makes it feel a little special.
- It is a good cake for family dinners, fall gatherings, or when you just want something sweet with a cup of coffee.
Key Ingredients:
Apple pie filling: I use canned apple pie filling for this cake because it is quick and already has that soft, sweet apple texture. I do like to chop any large apple slices a little smaller so they spread more evenly in the pan.
Spice cake mix: A spice cake mix keeps this recipe simple and brings in the cinnamon and warm spices without needing several separate ingredients. It works so well with the apples.
Apple cider or apple juice: I use apple cider when I have it because it gives the cake a little more apple flavor. Apple juice works just fine too.
Vegetable oil: The oil helps keep the cake soft and moist. This is not the place where I try to make things too fussy.
Eggs: The eggs help the cake hold together and give it a nice texture.
Caramel sauce: I drizzle caramel sauce over the cake after it is turned out of the pan. It settles over the apples and down the sides just enough to make it look pretty and taste even better.
Equipment Needed:
- Non-stick cooking spray
- Bundt Cake Pan
- Large Bowl
- Mixer
How to Make this Apple Upside Down Bundt Cake
The full recipe card is below, but here is how I make this cake step by step.
1. Prepare the Bundt Pan
Preheat the oven to 350 degrees F.
Spray a Bundt cake pan very well with nonstick cooking spray. I don’t rush this part because the apple pie filling is going in the bottom of the pan, and you want the cake to release cleanly when it is time to flip it.
Make sure to get into all the little curves of the pan. A Bundt pan is beautiful, but it does like to hold on to cake if it is not greased well.
2. Add the Apple Pie Filling
Spread the apple pie filling in an even layer in the bottom of the Bundt pan.
If there are any large apple pieces, I like to chop them up a little before adding them. Smaller pieces make a smoother apple layer and help each slice get a little bit of apple.
3. Make the Cake Batter
In a large bowl, beat together the spice cake mix, apple cider or apple juice, vegetable oil, and eggs.
Mix until the batter is smooth and everything is combined. I usually stop once the batter looks even because there is no need to overmix a cake mix.
4. Pour and Bake
Pour the cake batter over the apple pie filling and gently spread it out so it covers the apples.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
I like to start checking around 35 minutes because ovens can be different. This helps keep the cake soft and moist instead of baking it too long.
5. Cool and Flip the Cake
Let the cake cool in the pan until the pan is safe to touch, about 10 to 15 minutes.
You do not want to flip it right away while it is too hot, but you also do not want it to cool completely in the pan. That little bit of warmth helps the apple layer release better.
Place a serving plate over the top of the Bundt pan, hold both firmly, and carefully turn the cake over.
Then lift the pan away and take a look at that pretty apple topping. Isn’t it just gorgeous?
6. Add the Caramel Sauce
Drizzle caramel sauce over the top of the cake before serving.
I like enough caramel to run down the sides a little, but not so much that it hides the apples. Then all you need is a fork. Oh yummers.
Expert Tips
- Grease the pan very well. This is the most important step. Use a generous amount of nonstick cooking spray and make sure it gets into every part of the bundt pan.
- Spread the apples evenly. Try to get the apple pie filling in an even layer so each slice has some apples on top.
- Chop large apple pieces. Some cans of apple pie filling have big slices. I like smaller pieces for this cake because they sit better in the pan and make the cake easier to slice.
- Check the cake early. Start checking around 35 minutes. If the toothpick comes out clean, it is done.
- Let it cool just enough before flipping. I’ve found that 10 to 15 minutes is usually a good window. The cake is still warm, but not so hot that it falls apart.
Is there anything more comforting than a warm piece of cake on a chilly autumn day? Enjoy!
Easy Variations
You can keep this cake just as written, or make a few small changes depending on what you have on hand. Use apple cider instead of apple juice if you want a little stronger apple flavor.
Add chopped pecans or walnuts over the apple pie filling before adding the batter if you like a little crunch.
Use a yellow cake mix with a teaspoon or two of cinnamon if you do not have spice cake mix.
Serve the cake with whipped cream or a scoop of vanilla ice cream if you want it to feel more like dessert after supper.
Storage and Make Ahead
Store leftover cake covered at room temperature for about 1 day, or in the refrigerator for 3 to 4 days.
Because of the apple topping, I prefer to refrigerate it if we are not eating it the same day. The cake will firm up a bit in the fridge, but a short warm-up in the microwave brings it right back.
You can make this cake earlier in the day and let it sit until serving. I would wait to add the caramel sauce until closer to serving so it looks fresh and pretty.
Frequently Asked Questions
Yes, you can use homemade apple pie filling if you have some on hand. Just make sure the apples are cooked and soft before adding them to the pan. This recipe is meant to be simple, so canned filling works beautifully too.
A bundt pan gives this cake its pretty shape and helps make the apple topping look nice once it is flipped. I would stay with a Bundt pan for this recipe if you can.
The most common reason is that the pan was not greased well enough, especially around the center tube and all those little ridges. The apple filling can also stick if the cake cools too long in the pan before flipping.
Yes, and it is very good warm. Let it cool long enough to turn it out of the pan safely, then drizzle with caramel sauce and serve. A warm slice with a little vanilla ice cream is hard to beat.
Apple works best with the spice cake and caramel, but pear pie filling would be nice too if you can find it. I would not use a very juicy filling because it may make the top too wet.
More Cake Recipes to Try:
If you like simple desserts that still feel special, you might also enjoy our Knock You Knock you Naked Chocolate Cake, Strawberry Banana Trifle, or Blueberry Dump Cake Cobbler. And if you love baking in a Bundt pan as much as I do, take a look at our Over Bundt Cake Recipes too.
If you make this Caramel Apple Upside Down Bundt Cake, I’d love to hear how it turned out for you. Leave a comment or rating below, and if you share it on Facebook, be sure to tag me so I can see it.
🥣 Recipe
Ingredients
- 1 20-ounce can apple pie filling
- 1 box spice cake mix
- 1 cup apple cider or apple juice
- ½ cup vegetable oil
- 3 eggs
- Caramel sauce for topping
Instructions
- Preheat your oven to 350 degrees F. and spray a Bundt cake pan with nonstick cooking spray.
- Spread the apple pie filling in an even layer in the bottom of the cake pan.
- In a large bowl, beat together the cake mix, apple cider, vegetable oil, and eggs until smooth and well combined. Pour the batter over the top of the apple pie filling.
- Bake in the preheated oven for 35 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow the bundt cake to cool until the pan is safe to touch, then flip it over onto a serving dish. Drizzle the caramel sauce over the top of the cake before serving.
Nutrition
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This was delicious and easy to make. My family loved it! I added brown sugar and cinnamon to the bottom of the Bundt pan before adding the apple pie filling.
Awe, thank you so much for taking the time to let me know. It makes my heart happy you and your family enjoyed our recipe. Hugs Evelyn
Just made it today. It is the easiest cake to make. I love it.
Does the leftover need to be refrigerated?
Yes it does
Will make this cake soon. Apple juice, sweet or unsweetened ? Thanks.
Either one would work, depending on your sweetness level.