• Prep Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 8

Apple-Pumpkin Upside-Down Cake

  • Recipe Submitted by on

 Ingredients List

  • 2 large eggs
  • 2 tablespoons plus 1/4 cup softened butter, divided
  • 2 tablespoons plus 3/4 cup sugar, divided
  • 1 teaspoon ground cinnamon, divided
  • 2 medium apples (about 10 ounces), peeled and thinly sliced
  • 1/2 cup canned pumpkin
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • Vanilla ice cream, optional


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. Beat in pumpkin. Add eggs, one 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.

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