I have a delicious treat to share: a Berry & Apple Upside Down Bundt Cake that’s perfect any time of year. It’s loaded with apples and fresh berries, finished with a caramelized glaze, and just the right amount of sweetness.
I first made this cake for a neighborhood get-together last year and everyone raved about it. The photos and recipe sat waiting while life got busy, but now I’m excited to share it — and I can’t wait to bake it again when our raspberries are ready!
This bundt version of an upside down cake has a glossy caramelized top, a layer of apple slices, and a colorful mix of berries beneath a light, almost pancake-like cake. It looks elegant but is surprisingly simple to assemble — a great dessert to impress guests, family, and friends year-round.
What you need for this Apple & Berry Upside Down Bundt Cake:
- Apples (peeled and thinly sliced)
- Blueberries
- Blackberries
- Raspberries
- Butter
- White and brown sugar
- Baking powder
- All-purpose flour
- Eggs
- Milk
- Vanilla
How do you make an Upside Down Cake?
An upside down cake is made by cooking fruit in a buttery syrup on the bottom of the pan, then pouring the batter over the fruit. After baking and cooling slightly, you invert the pan so the fruit layer becomes the top. A bundt pan gives this cake a pretty presentation, with a ring of fruit and caramelized glaze.
How to make this Berry & Apple Upside Down Bundt Cake Recipe:
Begin by preparing all ingredients. Peel and thinly slice the apples, and rinse the raspberries, blueberries, and blackberries. Preheat your oven to 350°F (175°C).
For the glaze, melt 3/4 cup butter and pour it into a greased bundt pan. Sprinkle 1/2 cup brown sugar evenly over the melted butter to create the caramelized topping.
Arrange the apple slices around the bottom of the bundt pan, then scatter the mixed berries over the apples so the fruit layer is even.
For the Batter:
In a stand mixer, cream 3/4 cup room-temperature butter with 1 1/2 cups sugar until light and fluffy. Add 1 1/2 teaspoons vanilla, then beat in the eggs one at a time. In a separate bowl, whisk together 2 cups flour and 1 1/2 teaspoons baking powder. Slowly add the flour mixture to the wet ingredients, alternating with 3/4 cup milk. Mix until combined, but don’t overmix.
Pour the batter gently over the apple and berry layers in the bundt pan, taking care to distribute it evenly.
Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the cake’s center comes out clean. Allow the cake to cool for a short time, then carefully invert the bundt pan onto a serving plate so the fruit and glaze are on top. Slice and serve with vanilla ice cream, whipped topping, or additional fresh berries.
Berry & Apple Upside Down Bundt Cake
Ingredients
- For Glaze:
- 3/4 cup butter
- 1/2 cup brown sugar
- 2 apples peeled and sliced
- 1 1/2 cups fresh berries blackberries, raspberries, and blueberries
- For Cake Batter:
- 3/4 cup butter room temperature
- 1 1/2 cups sugar
- 2 cups flour
- 1 1/2 tsp baking powder
- 3/4 cup milk
- 1 1/2 tsps vanilla
- 3 eggs
Method
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For glaze: melt 3/4 cup butter and add it to the greased bundt pan. Sprinkle brown sugar over the melted butter.
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Arrange sliced apples around the pan, then layer the fresh berries on top of the apples.
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Cream together butter and sugar until light and fluffy. Add vanilla and beat in eggs one at a time.
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In a separate bowl, whisk flour and baking powder. Gradually add the flour mixture to the wet ingredients, alternating with milk. Mix just until combined.
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Pour batter over the apple and berry layers. Bake at 350°F for about 40 minutes or until a toothpick inserted in the center comes out clean.
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Let the cake cool briefly, then invert onto a platter. Slice and serve with extra berries, ice cream, or whipped topping.
Like this dessert idea? Check out my Apple Cinnamon Roll Up or Strawberry Freeze Pie for more sweet inspiration.
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