Petite Caramel Apple Upside-Down Cake

Petite Caramel Apple Upside-Down Cake


6 tablespoons Dierbergs butter
6 tablespoons Dierbergs brown sugar
1 medium baking apple, peeled, cored, and thinly sliced (Golden Delicious, Granny Smith, Jonathan)
1 box (9 ounces) Jiffy yellow cake mix
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.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 334
Cholesterol: 62 mg
Fat: 16 g
Sodium: 300 mg
Carbohydrates: 45 g
Protein: 3 g
Fiber: <1 g