Preheat oven to 325°F (160°F). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10″ round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.
Combine melted butter, flour, brown sugar, apple brandy, and cinnamon in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly.
Arrange fruit slices on top of caramel mixture, set aside.
Combine flour, sugar, baking powder, cinnamon, salt, and pudding mix in a large mixing bowl.
Add in eggs and water, beating until smooth. Carefully add apple brandy and melted butter to the mix, mixing on medium speed until smooth.
Gently pour batter into prepared pan.
Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes.
With the hot cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan
Allow cake to cool for about 20 minutes before turning cake out directly onto serving plate.