I love pineapple upside down cake. The slightly tart, brown sugary goodness is mmm mmm good! I especially love the corner pieces where the brown sugar is a little chewy. I’m getting hungry just thinking about it. And I just finished eating dinner. /sigh
I was thumbing through my giant box of recipes and found this recipe for upside down cake with a twist. I’m not sure where I got it from as there is no reference on the card and I hadn’t ever eaten it before. It sounded delicious though and the perfect match to some vanilla bean ice cream.
This is a cheater recipe. Cheater as in you use a cake mix. I loved it so much that I think I made it 3 times in a 2 week period. It was just as good with whipped cream as it was a la mode.
- Apple Upside Down Cake
- 1/2 c butter
1/4 c whipping cream
1 c packed brown sugar
1/2 c chopped pecans– I ommitted these
2 large cooking apples, sliced thin– I used Golden Delicious
1 box yellow cake mix
1 1/4 c water
1/3 c vegetable oil
1/4 t apple pie spice– I used 1/2 t cinnamon instead
- 1. Preheat oven to 350. Cook butter, cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into a 9 x 13 pan. Top with nuts and apples. Set aside.
2. In a large mixing bowl, mix the remaining ingredients until well combined. Carefully spoon batter over the apples. Bake 40 – 45 minutes.
3. Cool in the pan for 10 minutes. Turn the pan over onto a platter. Let the pan remain over the cake a minute or so to let the caramel topping drizzle over the cake. Remove the pan. Serve warm with whipped cream or ice cream.