Upside Down Cinnamon Apple Coffee Cake

Upside Down Cinnamon Apple Coffee Cake

  • Total Time 40m

8 servings


  • 1 1/2 cups chopped peeled apples
  • 1 (12.4 ounce) can Pillsbury Refrigerated Cinnamon Rolls with Icing
  • 1/2 cup pecan halves or pieces
  • 2 tablespoons margarine or butter, melted
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons corn syrup


Heat oven to 350 degrees F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup apples in sprayed pan.

Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.

In small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.

Bake 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.

Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency.

Drizzle over warm coffee cake. Serve warm.

Tip: Indulge yourself with this apple-flecked sticky-bun cake, easily assembled with refrigerated cinnamon roll dough.

Recipe reprinted by permission of Pillsbury. All rights reserved.

RecID 415