Petite Caramel Apple Upside-Down Cake
Let them eat cake! Indulge everyone with their own miniature spice cake topped with golden glazed apples. A drizzle of Vanilla Cinnamon Caramel Sauce or a scoop of vanilla ice cream adds just the right finishing touch.6 tablespoons butter
6 tablespoons brown sugar
1 medium baking apple, peeled, cored, and thinly sliced
(Golden Delicious, Granny Smith, Jonathan)
1 box (9 ounces) yellow cake mix (Jiffy)
1 teaspoon apple pie spice
Dierbergs Kitchen Signature Vanilla Cinnamon Caramel Sauce
or vanilla ice cream (optional) Place 1 tablespoon of the butter and 1 tablespoon of the brown sugar in each of 6 Texas muffin cups or 10-ounce custard cups. Place in 350°F. oven until mixture begins to bubble, about 7 minutes. Divide apple slices evenly among muffin cups; set aside.
Prepare cake mix according to package directions adding apple pie spice to batter. Lightly coat insides of muffin cups with no-stick cooking spray. Divide batter evenly among cups. Bake in 350°F. oven until golden brown, about 22 to 24 minutes.
Let cakes stand for 2 minutes. Loosen edges with tip of sharp knife and invert onto cutting board. If desired, top each cake with drizzle of Vanilla Cinnamon Caramel Sauce or scoop of ice cream.
Makes 6 servings Servings: Per serving Calories: 329 Cholesterol: 66 mg
Fat: 16 g
Sodium: 379 mg
Carbohydrates: 42 g
Fiber: 1 g
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