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upside-down apple cake

DallasChefKaren avatar
Recipe by
Karen LaValley
@DallasChefKaren
Dallas, TX

I found this recipe in an old Woman's Day magazine (Sept. 1994!) at my Aunt's house. I was looking for ideas for a family picnic, and this made a great alternative to Pineapple Upside Down cake, as several members of the family don't like pineapple. It was a great success!

yield 8 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For upside-down apple cake

  • 3 lg
    granny smith apples
  • 3 Tbsp
    lemon juice
  • 1 Tbsp
    apple pie spice
  • 6 Tbsp
    butter
  • 1/2 c
    light brown sugar, packed
  • 12
    maraschino cherries no stem
  • 16 oz
    box pound cake mix
  • 2 tsp
    fresh orange zest
  • *MAY SUBSTITUTE PUMPKIN PIE SPICE FOR APPLE PIE SPICE.

How To Make upside-down apple cake

  • 1
    Heat oven to 350 degrees. Have a 10" cast-iron or ovenproof skillet ready.
  • 2
    Cut thin slices off top and bottom of each apple. Cut each apple crosswise in 4 thick slices. Cut out cores.
  • 3
    Toss with lemon juice and spice till evenly coated.
  • 4
    Melt butter in skillet. Remove from heat and stir in brown sugar till well blended.
  • 5
    Place a cherry in core hole of each apple slice. Arrange 11 slices, overlapping, around edge of skillet. Place remaining slices in middle.
  • 6
    Prepare cake mix as package directs, adding the orange zest to batter. Pour over apples.
  • 7
    Bake 45 min. or till toothpick inserted in center comes out clean and top of cake is golden.
  • 8
    Cool in pan on wire rack 30 min. Run knife around edge of cake to loosen. Invert cake onto serving plate.
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