Apple Pumpkin Upside Down Cake

4 Comments

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Nothing says Fall like apples, caramel, and pumpkin. I promised you pumpkin recipes, so I’m going to do my best to give you at least a few fantastic, dairy free and gluten-free ways to use pumpkin over the next couple of weeks.

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Are the trees changing in your neck of the woods? I have to say, it’s absolutely gorgeous here. New England does not disappoint in the Fall. We’re planning a day trip up to the lakes region this weekend and then another weekend trip to a resort in Vermont soon. I’m hoping to gather more beautiful pictures for you of what New England has to offer this time of year. But for now, it’s just apples, caramel, and pumpkin!

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Apple Pumpkin Upside Down Cake

1 Box Simply Organic Gluten Free Carrot Cake Mix

1/2 Cup of Water

2 Eggs

1 Cup Pumpkin Puree

1 teaspoon of Pumpkin Pie Spice

1/2 Cup of Dairy Free Butter, melted

3/4 Cup Dark Brown Sugar, packed

2 Medium Apples, cored and thinly sliced

Preheat the oven to 350 degrees and coat an 8 or 9 inch round cake pan with non-stick spray. Melt the butter. Pat down the brown sugar in the bottom of the cake pan and drizzle the melted butter over the top.

Core and slice the apples. Layer the apples in a fan shape around the bottom of the pan on top of the brown sugar and butter.

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Empty contents of the cake mix into a medium bowl. Add the water, eggs, pumpkin pie spice, and pumpkin puree. Stir gently until combined.

Slowly and carefully dollop the cake mix onto the apples so as not to rearrange them. Then gently smooth the cake mix out on top of the apples.

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Bake for about 45 minutes, until cake pulls away from the sides and a toothpick tests done in the middle.

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Allow to cool about 90%. Too warm and the topping will slide off when you invert it onto a plate…too cool and the sugar will solidify and will stick to the pan taking the apples with it.

When you invert it onto a plate, have paper towels ready, just in case.

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You can serve it room temperature, cold, warm, plain, with whipped coconut cream, or with dairy free ice cream.

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Here’s a couple of photos of our “second wave” of children. New Hampshire is filled with old rail trails that are fantastic and beautiful for walking during the spring, summer, and fall.

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Sweet Miss Abigail

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And the ever playful and goofy, Romeo.

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4 thoughts on “Apple Pumpkin Upside Down Cake

  1. Your dogs always look so fit, young and healthy. What beautiful trails for you and the dogs. I love the look of your cake and how it is DF and GF. I wonder if I can buy that organic cake mix here. There must be something similar I’m sure xx

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  2. Your promised cake certainly didn’t disappoint, April. Although I enjoy pumpkin, I especially like apples in baked goods. Your cake really is the best of both worlds. Your dogs must love their new home. So nice that they’ve plenty of room to walk off-leash. Max is such a happy dog when I can let him run free. Looking forward to seeing more photos.

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  3. Pingback: 50 Of My Fall Favorites | gluten free zen

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