Apple Upside Down Cake: Best Easy Fall Birthday Dessert Recipe

Posted on September 3, 2025

The sizzle of caramelizing apples in butter always gets my heart racing, you know? When the scent of cinnamon hits the air and apples start bubbling on the stovetop, suddenly everyone in my house gathers in the kitchen — nobody wants to miss a slice of my apple upside down cake. I first tried this recipe for my best friend’s autumn birthday, after realizing I had zero fancy ingredients in the pantry but a mountain of apples begging for something special. Turns out, this simple cake is wildly good — like, “hide the leftovers from the kids” good.

Honestly, apple upside down cake is my go-to fall birthday dessert. It’s got all the cozy vibes: layers of sweet-tart apples, a sticky caramel glaze, and a soft, buttery cake that soaks up every drop of that apple goodness. If you’re after something easy but memory-making, you’re in the right spot. I’ve tested this recipe a dozen times (sometimes swapping apples for pears, sometimes sneaking in a dash of bourbon), and it never fails. Plus, it’s perfect for anyone: busy parents, apple lovers, or anyone who secretly wishes their birthday was during fall.

This cake isn’t just a treat — it’s a celebration. Whether you’re whipping it up for a cool-weather birthday or just need an excuse to use up those apples, apple upside down cake delivers. It’s soft, sticky, and a little rustic (in the best way). Let’s face it, fall deserves a dessert like this. I can’t wait for you to try it and make your own memories around the table!

Why You’ll Love This Recipe

I’ve baked dozens of cakes over the years, but honestly, nothing brings people together quite like apple upside down cake. There’s something magical about flipping the pan and revealing that glossy layer of caramelized apples. I’ve made it for birthdays, potlucks, and even as a “just because” treat when my kitchen was chilly and I needed something soul-warming.

Quick & Easy: This cake comes together in about an hour, so you can bake it after work or before guests arrive. No fancy techniques — just real, delicious baking.
Simple Ingredients: You probably have everything you need right now. Apples, sugar, flour, butter — it’s pantry magic!
Perfect for Fall Birthdays: The cozy flavors and warm aroma make this the ultimate autumn celebration dessert. It’s a showstopper, even if you’re just having a small family party.
Crowd-Pleaser: I’ve never had a single crumb left after serving this cake. Even kids who “don’t like fruit” go for seconds.
Unbelievably Delicious: The caramelized apples are soft and sticky, while the cake underneath stays tender and buttery. It’s comfort food, plain and simple.

What sets my apple upside down cake apart? It’s all about the balance — not too sweet, with a hint of spice and a cake that’s sturdy but never dry. I blend the apples with brown sugar and a touch of lemon, which makes the topping pop. Plus, the upside-down technique means you get that perfect, shiny finish every time. It’s the kind of dessert that makes you pause and smile after the first bite.

For me, this cake is more than a recipe. It’s a way to bring people together, celebrate the season, and make memories. Whether you’re a baking newbie or a seasoned pro, you’ll love the way this apple upside down cake turns out. Trust me — it’s the best easy fall birthday dessert recipe you’ll ever try!

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can swap a few things to suit your taste or dietary needs. Here’s what you’ll need:

For the Apple Topping:
- 3 medium apples, peeled, cored, and sliced (Granny Smith or Honeycrisp recommended)
- 1/2 cup (100g) light brown sugar, packed
- 4 tablespoons (56g) unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, adds warmth)
- 1 tablespoon fresh lemon juice (brightens the apples)
- Pinch of salt
For the Cake Batter:
- 1 1/4 cups (150g) all-purpose flour (or use a 1:1 gluten-free blend)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk (dairy-free milk works too)
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (for extra fall flavor)

Ingredient Selection Tips & Substitutions:

Apples: I love Granny Smith for their tartness, but Honeycrisp gives a sweeter, juicier finish. Use whatever’s in season — I’ve even used pears once, and it worked.
Butter: Unsalted is my go-to. If you only have salted, just skip the extra pinch of salt.
Milk: Whole milk makes the cake tender, but oat or almond milk are fine for a dairy-free version.
Flour: Gluten-free blends work if you need. Just check for xanthan gum to help with texture.
Spices: Cinnamon is classic, but add cardamom or ginger for a twist. Nutmeg is optional but adds a cozy, old-fashioned touch.
Brands: I trust King Arthur for flour and Kerrygold for butter, but use what you have.

Honestly, this apple upside down cake is flexible. If you’re out of something, you can probably make it work. That’s one of my favorite things about it!

Equipment Needed

9-inch round cake pan (nonstick preferred; a springform pan works too)
Mixing bowls (one large, one medium)
Whisk or hand mixer (I’ve used both — hand mixer gives fluffier results)
Rubber spatula (for scraping every bit of batter)
Small saucepan or skillet (for caramelizing the apples)
Peeler and corer (a regular paring knife works if you don’t have a corer)
Measuring cups and spoons (accuracy matters for baking!)

If you’re missing a cake pan, you can use a square 8×8-inch pan or even a deep pie dish — just check the baking time, as it might vary. I’ve tried making this cake in a cast iron skillet and it gave the apples an even richer caramel flavor. For cleanup, I always soak my pans right after serving (sticky caramel waits for no one). Budget tip: you don’t need the fanciest gear — I started with thrift store basics, and they worked just fine!

Preparation Method

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray. Line the bottom with parchment paper for easy flipping (trust me, this step saves headaches later).
Caramelize the Apples: In a small saucepan or skillet over medium heat, melt 4 tablespoons (56g) butter. Add 1/2 cup (100g) brown sugar, stirring until dissolved and bubbling — about 2 minutes. Toss in the apple slices, cinnamon, nutmeg, lemon juice, and a pinch of salt. Cook for 5-7 minutes, gently stirring, until apples are soft but not mushy. The mixture should be glossy and syrupy. If it looks dry, add a splash of water.
Arrange Apples: Pour the caramelized apples and syrup into the prepared cake pan. Spread them out evenly, overlapping if needed. Try to make a nice pattern — it’ll be the top of the cake once flipped!
Make the Cake Batter: In a large bowl, beat 1/2 cup (115g) softened butter and 1/2 cup (100g) sugar until light and fluffy — about 2 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Dry Ingredients: In another bowl, whisk together 1 1/4 cups (150g) flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon. (Don’t skip the whisking — it prevents lumps.)
Combine: Add half the dry ingredients to the wet mixture, mix gently. Pour in half the milk (1/4 cup / 60ml), then repeat with remaining flour and milk. Mix until just combined — don’t overbeat, or the cake could turn out dense.
Assemble: Carefully spoon the batter over the apples in the pan. Spread gently with a spatula, making sure to reach the edges. The batter will be thick — that’s normal!
Bake: Bake in the center of the oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake should spring back when lightly pressed.
Cool & Flip: Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen. Place a plate over the pan and flip swiftly (hold your breath!). Remove the pan and peel off parchment paper. If apples stick, just nudge them back on top — nobody will notice.
Serve: Slice and serve warm or at room temperature. The caramel will be sticky, so use a sharp knife and pie server for neat slices.

Preparation Notes: If your apples are extra juicy, the topping might be runnier — let it cool a few extra minutes before flipping. If the cake seems pale after 35 minutes, bake for 5 more (ovens vary!). My tip: place a baking sheet under the pan to catch any bubbling caramel. It saves you from oven scrubbing later!

Cooking Tips & Techniques

After lots of trial and error, I’ve got a few tricks up my sleeve for perfect apple upside down cake every single time. Here’s what I’ve learned (sometimes the hard way):

Don’t Overcook the Apples: Too long in the pan and they’ll go mushy. You want them tender, but still holding shape — about 5-7 minutes is the sweet spot.
Even Slices: Try to keep your apple slices the same thickness (about 1/4-inch). Thin slices cook evenly and look beautiful when you flip the cake.
Room Temperature Ingredients: Butter and eggs mix better and give a fluffier cake. If you forget, set them in a bowl of warm water for a few minutes — works like a charm.
Mix Gently: Overmixing can make your cake tough. Stir just until the flour disappears. If you see a few lumps, that’s okay — they’ll bake out.
Flipping Tip: Place a towel under the plate before flipping. If caramel drips, it won’t make a mess. (I learned this after caramel dripped all over my favorite tablecloth.)
Baking Time: Ovens can be sneaky. Check the cake at 35 minutes. If the edges are set and the center springs back, it’s ready.
Multitasking: While the apples caramelize, prep your dry ingredients. It saves time and makes the process feel less hectic.
Consistency: Use a scale for flour and sugar if you can — it makes a huge difference in texture.

If you ever find your cake sticking, don’t panic. Just patch any apples back on top and cover with a sprinkle of powdered sugar. Nobody notices, and it still tastes fantastic!

Variations & Adaptations

One of the things I love most about apple upside down cake is how easy it is to customize. Here are a few of my favorite ways to switch things up:

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve used Bob’s Red Mill with great results — the cake stays moist and tender.
Spiced Pear Upside Down Cake: Use ripe pears instead of apples and add a pinch of ground ginger to the topping. It’s perfect for late fall or winter birthdays.
Bourbon Caramel: Stir 1-2 tablespoons of bourbon into the caramelized apple topping for an adult twist. It deepens the flavor and adds a little kick.
Vegan Version: Replace butter with vegan margarine, eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use almond or oat milk.
Nuts & Raisins: Sprinkle chopped walnuts or pecans over the apples before adding the batter. You can also add golden raisins for a chewy surprise.

I once made a version with spiced apples and a handful of cranberries tossed in — the tartness was incredible. Feel free to try your own combos — this cake is forgiving and fun to experiment with!

Serving & Storage Suggestions

This apple upside down cake is best served slightly warm, when the caramel is sticky and the aroma fills the room. It looks gorgeous on a pretty plate, especially with a scoop of vanilla ice cream or a dollop of whipped cream. For birthdays, I’ve added a sprinkle of cinnamon sugar or even drizzled with salted caramel sauce — it’s over-the-top in the best way.

Serving Temperature: Warm or room temp is best. Reheat slices in the microwave for 15-20 seconds to revive the gooey topping.
Presentation: Slice with a sharp knife and use a pie server to keep the apple layer intact. For Instagram-worthy photos, garnish with thin apple slices and a dusting of powdered sugar.
Complementary Dishes: Serve with coffee, chai, or apple cider. It pairs beautifully with vanilla ice cream or even a spicy ginger whipped cream.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days — just let slices come to room temp before serving.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then warm in the oven at 300°F (150°C) for 10 minutes.

Flavors deepen after a day or two, so don’t hesitate to make it ahead for parties. The apples become even more tender, and the cake stays moist!

Nutritional Information & Benefits

This apple upside down cake is a treat, but it’s got some redeeming qualities! Here’s an estimate per slice (based on 10 servings):

Calories: ~270
Fat: 12g
Carbs: 38g
Protein: 3g
Fiber: 2g
Sugar: 25g

Apples bring in vitamin C, fiber, and natural sweetness. Using whole milk and eggs gives a boost of protein and calcium. You can easily make this cake gluten-free or dairy-free. Allergens to watch for: wheat, eggs, and dairy. For me, this cake fits into my “treats with benefits” philosophy — fruit, spice, and a little indulgence. It’s comfort food you can feel good about sharing.

Conclusion

If you’re looking for a dessert that’s easy, beautiful, and packed with fall flavor, apple upside down cake is it. From the caramelized apple topping to the soft, buttery cake, every bite is a celebration. It’s perfect for fall birthdays, cozy weekends, or anytime you crave something special but don’t want a fuss.

Customize it however you like — switch up the spices, swap in pears, or make it gluten-free. I love this recipe because it brings people together and always turns out delicious. Give it a try, and let me know if you put your own spin on it! Drop a comment below, share your photos, or tell me your birthday cake memories. I hope this apple upside down cake brings as much joy to your kitchen as it has to mine — happy baking!

Frequently Asked Questions

Can I make apple upside down cake ahead of time?

Yes! It actually tastes even better the next day as the flavors meld. Just store it covered at room temperature or in the fridge and let it come to room temp before serving.

What are the best apples for apple upside down cake?

I recommend Granny Smith for tartness or Honeycrisp for sweetness. You can use any firm apple that holds its shape when baked.

How do I flip the cake without making a mess?

Let the cake cool for 10 minutes, run a knife around the edges, then place a plate over the pan and flip quickly. If any apples stick, just fix them on top — it’ll still look and taste great!

Can I make this cake gluten-free or dairy-free?

Absolutely! Use a 1:1 gluten-free flour blend and swap in dairy-free butter and milk. I’ve made both versions and they turn out delicious.

Why did my apple topping turn runny?

Some apples have more juice. Let the caramel cook a bit longer to thicken, or cool the cake for a few extra minutes before flipping. A little runny caramel still tastes amazing!

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