In a fun twist on the classic pineapple upside down cake, this recipe turns a kitschy tropical flavored dessert into one that captures all the flavors of crisp fall days. With sweet rings of apple and toasted pecans in a caramel sauce that makes itself right in the pan along with the cake, this is sure to be a hit on your dinner table.
I like to use a sturdy and tart-sweet apple such as Granny Smith for this dessert. This cake is stunning right out of the pan on its own, but it's even better served with a dollop of whipped cream or a scoop of vanilla ice cream. If you were looking for something to spice up your holiday dessert buffet, look no further.