Skillet Upside Down Apple Spice Cake

No, we are not giving up our summer fruit yet! I thought a little taste of fall would be a nice change and Mr. Smarty Pants asked for something with apples. After chocolate and cheesecake, apple is his favorite. I have to juggle apple, lemon and pumpkin around my house! Skillet upside down apple spice cake starts with a boxed mix, fresh apples and is baked in an oven-safe skillet. The house smells SO great while this is baking and with a nice mix of flavor, texture and a little pop of color, you can whip up a bite of fall almost as fast as the weather changes. ?

I originally made this last year and boy, did it turn out to be one big, inedible, gloppy mess! I could not for the life of me figure out where I went wrong and back to my Nanie’s handwritten recipe I went. If you’ve been hanging out with me for a while, you’ve been introduced to my one-of-kind grandmother a time or two. Well, she was notorious for not measuring or keeping good recipe records. After a bit of trial and error, I finally figured out the measurements for the butter and honey, which were WAY off, and I do mean way off!

When I finally turned the skillet over and had a cake that actually stayed together and LOOKED like a cake, I was like, YES! Plus, hubby was one happy guy!

Make sure you use a skillet that is safe to go in the oven. No pan prep, no worry about even layers – this single layer cake just pops out and is ready to eat! Since you only use part of the cake batter, bake up the rest as cupcakes, perfect for the lunch box. This is fantastic warm, with ice cream, straight up or chilled. I wrapped the leftover cake and kept it in the fridge, but it didn’t last very long!

Skillet Upside Down Apple Spice Cake

• 1 box of spice cake mix
• 2 Granny Smith Apples
• 3 tablespoons butter
• 1/3 cup honey
• ½ cup chopped walnuts
• 1/3 cup chopped maraschino cherries

Preheat oven to 350 degrees. Chop maraschino cherries and place them on paper towels to drain well. Gently press additional paper towels on top of cut cherries to remove as much of the liquid as possible.

Peel , core and slice apples into rings about ¼” thick. In a 10-inch oven-safe skillet, melt butter. Add honey and apple rings, cook about 2 minutes on each side. Sprinkle nuts and chopped cherries over the apples.

Make the cake mix according to the package directions. Measure out two cups of batter and pour over the apple mixture.

Put the skillet in the oven and bake at 350 degrees for 30 – 35 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean. Cool cake in skillet on wire rack for 5 minutes.

Place a serving platter over the skillet and invert the cake onto the plate.

What recipes or foods are you most looking forward to enjoying this fall? Are you a give me the crisp, cool air fall person or I like it hot and sunny summer person?

You know what they about an apple a day! Thanks for visiting!

Skillet Upside Down Apple Spice Cake

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

An easy taste of fall! Start with a spice cake mix, fresh apples and finish in an oven-safe skillet, for a terrific mix of flavors, texture and a pop of color!

Author: At Little Miss Celebration

Recipe type: Dessert

Serves: 6-8

Ingredients

• 1 box of spice cake mix
• 2 Granny Smith Apples
• 3 tablespoons butter
• ⅓ cup honey
• ½ cup chopped walnuts
• ⅓ cup chopped maraschino cherries

Instructions

1. Preheat oven to 350 degrees.
2. Chop maraschino cherries and place them on paper towels to drain well.
3. Gently press additional paper towels on top of cut cherries to remove as much of the liquid as possible.
4. Peel , core and slice apples into rings about ¼” thick. In a 10-inch oven-safe skillet, melt butter.
5. Add honey and apple rings, cook about 2 minutes on each side.
6. Sprinkle nuts and chopped cherries over the apples.
7. Make the cake mix according to the package directions.
8. Measure out two cups of batter and pour over the apple mixture.
9. Put the skillet in the oven and bake at 350 degrees for 30 – 35 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean.
10. Cool cake in skillet on wire rack for 5 minutes.
11. Place a serving platter over the skillet and invert the cake onto the plate.
12. NOTE: Make cupcakes with extra batter

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