Caramel Apple Upside Down Cake

Last week, I had the pleasure of seeing some of my former college roommates! My immediate roommate was visiting from Turkey -- she's lived there for 5 years -- so it was cause for a special dessert to accompany our conversation.

I found this recipe on a Betty Crocker calendar that I have hanging in my office.

Hello.
My name is SnoWhite and I'm addicted to cooking.

The original recipe added frosting to the top of this cake -- and I can't imagine actually serving it with frosting. It would have completely detracted from the cake itself.

Although ice cream... that's an excellent addition.

 

The cake is made with a cake mix -- and typically, I've made the recipe using applesauce.  However, I recently learned through Pinterest that you can make a box cake mix using nothing more than 1 C Greek Yogurt & 1 C water.  Really.

And, it's amazing. So light and fluffy -- and it decreases the calories substantially.

If you're looking for an easy fall dessert that is sure to impress -- try this one!  

Caramel Apple Upside Down Cake - Adapted from Betty Crocker

1/4 C butter
1/8 C whipping cream
1/2 C packed brown sugar
4 medium apples, peeled and sliced
1 white/yellow cake mix
1 C water
1 C Greek yogurt {we used Fage 0%}
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Begin by melting the butter in a large saucepan.  While butter melts, add in the whipping cream and brown sugar.  Heat until butter is completely melted.

Meanwhile, peel 4 medium apples and cut them into slices.  I would cut them into quarters and then in thin slices.  I tried doing circles/half circles of apples, but it was hard to cut through the larger pieces when the cake was served.

Then, mix up the cake mix, 1 C Greek Yogurt, 1 C water and spices together until well blended.

Pour the butter/brown sugar mixture into the bottom of a greased 9x13 glass baking dish.

Then, carefully layer the apples over the top of the caramel sauce. {Note: do not eat any caramel and apples.  Even though it is challenging.  Do. Not. Taste. ;-) }

Gently spoon the cake mix over the top of the apples and caramel sauce.

Bake at 350 for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.

Cool the dessert in the pan for 10 minutes.  Loosen the cake from the sides of the pan with a spatula.

Then, place a large serving tray, or cookie sheet over the top of the pan.

Invert the pan onto the serving tray and allow the pan to sit for 1 minute so that the caramel can drizzle over the cake.  Remove the glass baking dish after 1 minute or so.  Don't let the pan sit too long or your cake will become overly moist from the humidity.

Serve warm and enjoy!

This recipe is linked to:
Delicious Dishes, Tasty Tuesday, Tasty Tuesdays, Recipe Swap Thursday, Tempt My Tummy Tuesday, Ingredient Spotlight: Cakes, URS