Upside-Down Apple Cake
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- 3 large
- granny smith apples
- 3 Tbsp
- lemon juice
- 1 Tbsp
- apple pie spice
- 6 Tbsp
- 1/2 c
- light brown sugar, packed
- maraschino cherries no stem
- 16 oz
- box pound cake mix
- 2 tsp
- fresh orange zest
*MAY SUBSTITUTE PUMPKIN PIE SPICE FOR APPLE PIE SPICE.
1Heat oven to 350 degrees. Have a 10" cast-iron or ovenproof skillet ready.
2Cut thin slices off top and bottom of each apple. Cut each apple crosswise in 4 thick slices. Cut out cores.
3Toss with lemon juice and spice till evenly coated.
4Melt butter in skillet. Remove from heat and stir in brown sugar till well blended.
5Place a cherry in core hole of each apple slice. Arrange 11 slices, overlapping, around edge of skillet. Place remaining slices in middle.
6Prepare cake mix as package directs, adding the orange zest to batter. Pour over apples.
7Bake 45 min. or till toothpick inserted in center comes out clean and top of cake is golden.
8Cool in pan on wire rack 30 min. Run knife around edge of cake to loosen. Invert cake onto serving plate.