Deep Dish Apple Pie Upside−Down Cake

1 Mrs. Smith’s Deep Dish Apple Pie, baked
according to package directions and cooled
1 (18.25 oz.) box yellow pound cake mix
1 1/2 cups caramel sauce
3 tablespoons butter
2 cups whipped cream
1 green apple for garnish, cored and sliced
8 individual−serving−size bake−proof ramekins or soufflé cups


Parchment or wax paper cut into circles to cover bottoms of baking cups
Preheat oven to 360°F.
Prepare pound cake batter according to package directions and set aside.
In a separate bowl, break up apple pie – crust and all – into bite−size pieces.
Butter bottom and sides of ramekins and place circle of parchment or wax paper at bottom of each.
Place 3 tablespoons of caramel sauce in bottom of each ramekin; top with 3 to 4 tablespoons of apple
pie pieces spread evenly over the caramel. Carefully spoon cake batter into each ramekin to fill to just
below the rim. Place filled ramekins on baking tray.
Bake for 15 minutes at 360 degrees F. Cakes are done when a wooden pick inserted in center comes out
clean. Let ramekins cool for 45 minutes to an hour.
To serve, run knife around sides of each cake; place dessert plate on top of ramekin and flip over,
jostling dish slightly to remove cake and sauce. Garnish with whipped cream and fresh apple slices.