Upside Down Apple Spice Cake with Coconut

Cake Ingredients:

1 - Betty Crocker Spice cake mix
1/2 cup cinnamon apple sauce
1 1/4 cup water
1 T vegetable oil
3 eggs
1/2 cup shredded coconut
1/2 cup diced Granny Smith apples

Apple Topping:

2 large Granny Smith apples, peeled and sliced (dice up 1/2 cup for cake mix)
1 T butter
1/2 tsp ground cinnamon

Caramel Topping:
4 T butter
3/4 cup light brown sugar

Preheat oven to 325 degrees.  Spray a bundt cake pan with non-stick cooking spray. 

In a large stand mixer, add cake mix, apple sauce, water, vegetable oil, and eggs.  Mix on medium speed for 3 minutes.  Stir in the coconut and diced apples.  Set aside.

In a small sauce pan, add the 1 T butter, sliced apples, and 1/2 tsp cinnamon.  Saute until just pliable, about 3 minutes.  This will make it easier to arrange them in the bundt pan without breaking them.  Remove and set aside.  

Use the same sauce pan to melt the 4 T butter and 3/4 cup brown sugar.  Cook over medium low heat for 5 minutes.  While this is cooking you can arrange the apples in the bundt pan.  Pour the caramel sauce over the apples.  Then pour the cake mix over the caramel. 

Bake for 42-45 minutes, or until the cake springs back to the touch.  I also tested mine with a long skewer just to make sure it was done in the middle.  This is a very moist cake.

When the cake is done, place a plate over the top and carefully turn it over.  Be careful not to burn yourself in any of the caramel drips out...I speak from experience.  Enjoy!