Welcome cooler weather with this Apple Cranberry Upside Bundt Cake. This recipe brings a new twist to a classic Christmas cake–just in time for the holidays!
Cranberry and apple are the perfect pairing for fall and winter baking. Start your day with homemade Cranberry Apple Muffins then make Apple Cranberry Crumble for dessert!
Why this apple cake is best
You know all about pineapple upside down cake, right? This upside down cake uses apples instead!
- This bundt cake has a gooey brown sugar topping.
- Apple slices caramelize with the brown sugar as the cake bakes.
- Cranberries turn this apple bundt cake into a spectacular holiday treat!
With familiar seasonal flavors presented in a new way, this dessert is sure to turn some heads at the Christmas party. Be sure to try our cranberry Christmas cake too.
Ingredient Notes
- Apple rings – Find pre cut apple rings at the grocery store or slice your own.
- Cranberries – These are sprinkled over the apple rings before adding the cake batter. Use fresh or frozen; both work well.
- Unsalted butter – You will need melted butter for the topping and softened butter for the cake batter.
- Light brown sugar – Mixed with butter and cinnamon, it coats the cake and apples with an gooey caramelized topping that’s impossible to resist.
Easy Instructions
First things first: coat your bundt plan generously with baking spray.
Make the topping:
Combine melted butter with brown sugar and cinnamon. Line the bottom of the prepared bundt pan with apple rings.
Place the cranberries on top of the apples. Now, pour the brown sugar mixture over all of the fruit.
For the cake batter:
Mix together the dry ingredients in a large bowl. Beat in softened butter, followed by the remaining ingredients. Keep beating until the batter is smooth and fluffy.
Pour the batter into the bundt pan. Bake for 50 minutes, or until the cake is browned.
Cool and flip:
Let the apple cake cool in the pan for about 10 minutes. Then flip it out onto a cake plate to let it finish cooling.
Tips and Tricks
- You can choose to lay the apples flat or place them vertically in the bundt pan grooves. Both ways look beautiful!
- SPRAY your pan. Do not be skimpy. You are making a gooey brown sugar caramel sauce and unless you want to lose the entire top of your cake, spray the pan. And then spray it again. Or use my Homemade Cake Release!
- Store this cake at room temperature, covered. It’s delicious with a scoop of vanilla ice cream or some fresh whipped cream too! ENJOY.
Recipe FAQs
Upside down cake gets its name because it’s literally served with the bottom side up! Placing the toppings on the bottom of the pan before adding the cake batter creates a delicious and beautiful layer of caramelized fruit.
When your cake is done baking, let it cool in the pan for 10 minutes right side up. Then, plate a flat plate or cake stand on top. Turn the cake upside down and very slowly lift the pan to let the cake slide out on its own.
Have patience here and let gravity do the work. Don’t try to force the cake from the pan with your hands. That’s how you get broken cakes!
A bundt pan is a specific kind of tube pan that has fluted sides (also called a flute pan). If you don’t have a bundt pan, a regular tube pan can be used.
If you use frozen cranberries, there is no need to thaw them first. They will thaw and soften as the cake bakes.
More Apple Recipes
More Easy Cake Recipes
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Apple Cranberry Upside Down Bundt Cake
Ingredients
For the topping:
- ½ cup unsalted butter melted
- ½ cup light brown sugar packed
- ½ teaspoon cinnamon
- 10 sliced Apple Rings
- ½ cup fresh or frozen cranberries
For the cake:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¾ cup milk
Instructions
- For the cake, grease and flour bundt pan (or use a generous amount of baking spray). Set aside. Preheat oven to 350°F.
- In a small bowl, combine melted butter, brown sugar, and cinnamon for the topping. Line a layer of apple rings in the bottom of the prepared bundt pan. Sprinkle with cranberries. Pour brown sugar mixture over fruit and set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Add in softened butter and beat until crumbly. Beat in eggs, vanilla, cinnamon and milk. Beat for 3-4 minutes until smooth and fluffy.
- Pour cake mixture into prepared bundt pan. Bake for 50-55 minutes until browned. Allow to cool in pan for about 10 minutes, then flip onto a cake plate and cool completely.
- Slice and enjoy! Store at room temperature, covered, for freshness.
Notes
- You can choose to lay the apples flat or place them vertically in the bundt pan grooves. Both ways look beautiful!
- SPRAY your pan. Do not be skimpy. You are making a gooey brown sugar caramel sauce and unless you want to lose the entire top of your cake, spray the pan. And then spray it again. Or use my Homemade Cake Release!
- Store this cake at room temperature, covered. It’s delicious with a scoop of ice cream or some fresh whipped cream too!
Video
Nutrition
Change up this year’s dessert menu with an Apple Cranberry Upside Down Cake. This bundt cake is coated with a buttery brown sugar topping, cranberries and apples for a festive end to your holiday meal.
Mine tasted good, but didn’t look as nice. Some of my apple sliced migrated to the sides and it was a little dry. The ice cream made it better. I cut the Granny apple slices about 1/8″ thick, but they didn’t lay flat, they were too crisp. Next time, I’ll add apple chunks into the batter and arrange apple segments around the top. Any suggestions?
I love spice cake with applesause. I am going to make your toppings but use a boxed spice cake. And instead of rings use slices. I want more apple on top. Will let you know how it turns out. Will send a photo also.
Thank you so much.
Shirley
ENJOY! can’t wait to see how it turns out!
Damn, this looks so delicious! I’m already saving this post so I can try the recipe this weekend. Thank you for sharing it!
ENJOY 🙂
This looks great, I must make it. However, I will make one change in place of the milk
I will use apple cranberry juice. That is my way of baking, using fruit juices.
Karen, I must try your method of not sticking.
Great substitution! Hope you enjoy it!
The most foolproof way I’ve found to make sure nothing sticks to the pan is to grease with shortening and then coat with powdered sugar.