Apple Spice Caramel Upside-Down Cake

1.Preheat your oven to 175°C (350°F). Grease and flour a 23 cm (9-inch) round cake pan or a 23x23 cm square pan.

2.Prepare the caramelized topping: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until dissolved and bubbling slightly (about 2 minutes). Pour this mixture evenly into the bottom of the prepared cake pan.

3.Prepare the apple layer: Drain the apple pie filling slightly, reserving any excess liquid for another use. Arrange the apple slices decoratively over the brown sugar mixture in the pan. They should cover the bottom completely. Drizzle 2 tablespoons of the reserved caramel sauce over the apples.

4.Prepare the cake batter: In a large mixing bowl, combine the spice cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well combined.

5.Carefully pour the cake batter over the apple layer in the pan, ensuring the apples remain in place and the batter is evenly distributed.

6.Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and pulling slightly away from the edges of the pan.

7.Allow the cake to cool in the pan on a wire rack for 10 minutes. This cooling period is crucial for the caramel to set slightly but remain fluid enough to release.

8.Place a serving plate upside-down over the cake pan. Using oven mitts, carefully and quickly invert the cake onto the plate. If any apples stick to the pan, gently place them back onto the cake.

9.Drizzle the remaining 2 tablespoons of caramel sauce over the warm cake. If desired, sprinkle lightly with ground cinnamon. Serve warm with whipped cream or vanilla ice cream.