Name: Caramel Apple Upside Down Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: For the caramel apple topping:; 1/2 cup unsalted butter; 1 cup brown sugar; 2–3 apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp); 1/2 teaspoon ground cinnamon; For the cake batter:; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 1 cup sour cream; 1/2 cup whole milk or buttermilk; 1/2 cup chopped pecans or walnuts (optional)

Why You’ll Love This Recipe

This cake combines the comforting flavors of caramel apples with the elegance of a bundt cake. The presentation is stunning, and the taste is even better. It’s easy to make, feeds a crowd, and features layers of gooey caramel, soft apples, and perfectly spiced cake. Whether you serve it warm or room temperature, it’s always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the caramel apple topping:

Unsalted butter
Brown sugar
Apples (peeled, cored, and thinly sliced – Granny Smith or Honeycrisp work best)
Ground cinnamon

For the cake batter:

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Granulated sugar
Brown sugar
Unsalted butter (softened)
Eggs
Vanilla extract
Sour cream
Whole milk or buttermilk
Optional: chopped pecans or walnuts for added texture

Directions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a saucepan, melt butter and brown sugar over medium heat until smooth and bubbly. Pour the caramel into the bottom of the prepared bundt pan.
Arrange the sliced apples over the caramel in a decorative pattern. Sprinkle with a pinch of cinnamon.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
Add sour cream and milk, mixing until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in nuts if using.
Carefully spoon the batter over the apple layer, smoothing the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully invert onto a serving plate. Let it cool completely before slicing.

Servings and timing

This recipe serves 12–14 people.
Prep time: 20 minutes
Cook time: 55 minutes
Cooling and inverting time: 30 minutes
Total time: 1 hour 45 minutes

Variations

Spiced apple: Add cloves or allspice for a deeper spice blend.
Maple twist: Add a tablespoon of maple syrup to the caramel for extra richness.
Gluten-free: Use a 1:1 gluten-free baking flour blend.
Add-ins: Include chopped raisins, cranberries, or more nuts for texture.
Bourbon caramel: Stir in a splash of bourbon into the caramel sauce for an adult-friendly version.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm slices in the microwave for 10–15 seconds or in a 300°F oven until just heated through.
To freeze, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator and bring to room temperature before serving.

FAQs

What kind of apples work best for this cake?

Granny Smith apples are great for their tartness and firmness, but Honeycrisp, Fuji, or Gala work well too.

Do I have to peel the apples?

Yes, peeling the apples creates a softer texture in the topping and ensures they caramelize nicely.

Can I make this cake ahead of time?

Absolutely. This cake tastes even better the next day as the flavors meld. Just store it covered and invert right before serving if desired.

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

Grease and flour the bundt pan thoroughly, especially in the crevices, and allow the cake to cool slightly before inverting.

Can I use store-bought caramel sauce?

You can, but the homemade brown sugar butter caramel creates a thicker, richer layer that holds up better during baking.

Why did my cake fall apart when I inverted it?

It may not have cooled enough. Let it cool for 10–15 minutes in the pan, then loosen the edges gently before inverting.

Can I use a different pan?

A bundt pan works best for even cooking and visual appeal, but you could use a tube pan or even a 9×13-inch pan—just adjust baking time.

Is sour cream necessary?

Yes, it adds moisture and richness. If needed, you can substitute plain Greek yogurt.

Can I use apple pie filling instead of fresh apples?

It’s not recommended, as the texture and sugar content can affect how the topping sets and bakes.

Can I serve it warm with ice cream?

Definitely. A warm slice of this cake with a scoop of vanilla ice cream is heavenly.

Conclusion

Caramel apple upside down bundt cake is the perfect way to celebrate the flavors of fall—or any time you crave something sweet, spiced, and a little indulgent. With its beautiful apple topping and rich, moist crumb, it’s a dessert that feels both homey and elegant. Whether you’re serving it for a special occasion or just a cozy night in, this cake is sure to impress.