The Easiest Apple Gingerbread Upside-Down Cake

Sometimes, I love taking the long road when cooking. There’s something unmistakably comforting about homemade chicken soup, breads, pasta and pizza.

And then, there’s the typical Monday night. I don’t feel like any kind of long-form cooking. It’s too early in the week to even think about ordering something for dinner. It’s the kind of night to throw a frozen lasagna in the oven and space out with the kids. But a warm dessert treat would be nice…

I open the cupboards and stare at the jars of grains, flours and sugars. A few random boxes mixed. I look down at the slightly aging apples. Aha!

Apple Gingerbread Upside-down Cake
Above: organic Granny Smith apples, Trader Joe’s Gingerbread mix, organic coconut oil, & organic brown sugar.

You’ll need:

  • Boxed cake, muffin or quick bread mix
  • 1 cup of washed/peeled/diced/sliced fruit
  • 1/2 cup of melted butter or coconut oil
  • 1/2 cup of brown/white sugar, honey, or sweetener or choice
  • greased baking dish/bundt pan


  • Heat the oven to 375 degrees.
  • Mix your quick bread batter as directed on the box.
  • Pour the butter/oil in the dish and swirl it around evenly.
  • Sprinkle the sweetener on top.
  • Evenly add the fruit layer.
  • Pour the batter evenly on top. Gently tap the dish on the counter a few times to settle everything.
  • Bake as directed for the bread/cake layer. Insert toothpick or skewer to test for doneness.
  • Removed and immediately invert onto a serving plate.

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