APPLE PIE UPSIDE-DOWN PUMPKIN CAKE
Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it's sure to be a crowd pleaser!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
- In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.
Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 27 g, TransFat 0 g
APPLE-PUMPKIN UPSIDE-DOWN CAKE
We love the combination of classic fall fruits in this cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so they're on top. This is best served warm with vanilla ice cream, but we enjoy digging in any time of day. -Christina Yahraes, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.
Nutrition Facts : Calories 278 calories, Fat 10g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 422mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN UPSIDE DOWN CAKE
My mom would make this every Thanksgiving. It's better than pumpkin pie!
Provided by RAINBOWFROGS12
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
- In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
- Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.
Nutrition Facts : Calories 383 calories, Carbohydrate 46.7 g, Cholesterol 72.9 mg, Fat 20.5 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 457 mg, Sugar 32.8 g
CARAMEL APPLE UPSIDE-DOWN CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, baking powder, eggs, oil, milk, vanilla extract, butter, dulce de leche, granny smith apples, vanilla ice cream
Provided by Alvin Zhou
Categories Desserts
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
- In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
- Immediately pour the dulce de leche mixture into a round baking pan.
- Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
- Pour the cake batter on top of the apples and spread the batter evenly on top.
- Bake for 25 minutes, then cool until bottom is slightly warm.
- Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
- Slice and serve with ice cream!
- Enjoy!
Nutrition Facts : Calories 583 calories, Carbohydrate 81 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, Sugar 50 grams
APPLE UPSIDE-DOWN CAKE
Topped with walnuts and caramelized tart apple slices, this apple upside-down cake is both easy and dazzling. It never fails to make tasters say, "wow!"-Linda Wetsch, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 444 calories, Fat 19g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.
THANKSGIVING PIECAKEN
Can't decide between cake or pie for dessert? Don't. This epic confection hits all the right flavor notes, textures and will undoubtedly be the most impressive dessert you ever make.
Provided by Zac Young
Categories Pie
Time 5h30m
Yield 1 8 inch cake, 8-12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350.
- Spray a 8" cake pan with non stick spray and line with a round of parchment paper.
- Make the Apple Topping:.
- Peel, core and cut it into quarters. Slice each quarter into very thin (1/16") slices. Melt the butter in the microwave. In a bowl, toss the butter, brown sugar and apples together. Spread the apple mixture into a thin layer in the bottom of the prepared cake pan and bake in the oven for 10 minutes; The sugar and butter should be melted and the apples should start to soften. There may be a little liquid that has seeped out of the apples, that is fine.
- Let the pan cool while you make the cake.
- Make the Spice Cake:.
- Put the flour, baking powder, baking soda, salt, and spices in a medium bowl and whisk until blended together. In a large mixing bowl whisk the oil and sugar together, it's actually easier to do this by hand than with an electric mixer. If you really like the mixer, use it. Add both of the eggs and whisk until smooth, you don't have to spend a lot of time on this, just whisk it together. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended.
- Carefully pour the batter over the apple layer. If you dump it on top, you run the risk of displacing the apples and ruining the pretty apple design! (it will still taste good).
- Return the pan to the oven and bake at 350 degrees for 20 to 30 minutes until the center of the cake is fully cooked. Once the cake has cooled for 20 minutes, flip it out of the cake pan and onto a cooling rack. Remove the parchment. Let cool fully while you make the frosting.
- Make the Cinnamon Buttercream Frosting:.
- Find a pot that will fit the bottom of the bowl of a KitchenAid, fill it with three inches of water and bring to a simmer. Place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water. Stir the mixture until the sugar has dissolved and the mixture is warm, about 4 minutes.
- Place the bowl on the mixer fitted with the whisk attachment and beat on medium high until cool (about 8 to 10 minutes). Cut the butter into 1 inch cubes and gradually add to the mixer. Mix until the butter has incorporated and the frosting is light and fluffy (about 5 minutes). Add the salt, vanilla and cinnamon and whisk until combined.
- Assemble the PieCaken:.
- It is easier to assemble the PieCaken if the pies are chilled.
- With a small knife, cut the outer crust off the pies, leaving only the filling and the bottom crust. With a serrated knife, cut off what was the top of the cake, which is now on the bottom. Do this by cutting straight through the cake horizontally about a half inch up the side of the cake. Reserve the scraps for snacking.
- On an 8 inch cake board or serving plate, place the pecan pie. Spread a ½ inch layer of frosting over the top of the pie. Place the pumpkin pie on top and spread a ½ inch of frosting on top. Place the cake, apple side up, on top of the frosting. With a serrated knife, trim the sides of the cake to be flush with the pies.
- Eat the scraps.
- Using an offset spatula, spread a ½ inch layer of frosting around the cake, covering the sides. Using a piping bag with whatever tip you want, pipe a pretty border around the top of the cake. I like to leave the top of the cake unfrosted so you can see the apples.
- Refrigerate the PieCaken for at least an hour or tightly wrapped for up to 5 days.
- Let sit at room temperature for an hour before serving so the buttercream softens.
- Cut the PieCaken into 8 to 12 slices using a sharp knife dipped in hot water.
- Serve with whipped cream or ice cream!
UPSIDE DOWN PUMPKIN CAKE
This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.
Provided by JCAIN2U
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.
Nutrition Facts : Calories 860.6 calories, Carbohydrate 106.6 g, Cholesterol 155.5 mg, Fat 46 g, Fiber 3.5 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 662.8 mg, Sugar 78.3 g
PUMPKIN UPSIDE-DOWN CAKE
Make and share this Pumpkin Upside-Down Cake recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
- Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
- Bake 30 minutes.
- Sprinkle nuts on top& bake for another 30 minutes.
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