Caramel Apple Upside-Down Pie

Ingredients:

• 2-3 cups peeled and thinly sliced ​​apples
• 1 cup caramel sauce + extra for serving
• 1 teaspoon sea salt
• 1/4 cup natural non-alcoholic apple cider
• 0.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp vanilla extract
• 1 package (430 g) of yellow sponge cake mix
• 2/3 cup (10 2/3 tablespoons) unsalted butter, melted
• Powdered sugar, for decoration (optional)
• Vanilla ice cream, for serving

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 10-inch (25cm) seasoned cast iron or ovenproof skillet with cooking spray.
2. Evenly distribute the apples in a pretty pattern across the bottom of the pan. Drizzle the apples with caramel, then sprinkle with sea salt. Top with apple cider.
3. Sprinkle the apples with cinnamon and nutmeg, then drizzle with vanilla extract. Cover completely with the dry cake mix and drizzle with melted butter.
4. Bake until the top is golden brown and the edges are lightly bubbly, 50-60 minutes. Let rest for about 15-20 minutes, then invert the cake onto a serving platter to reveal a beautiful apple pattern.
5. Let cool, dust with powdered sugar if desired. Serve with ice cream and caramel sauce.