Apricot-Spice Upside-Down Cakes
From: Family CircleThis cake mix fix-up is best served warm from the oven while the brown sugar topping is still gooey. Cut the cake so each piece includes an apricot half.
Servings: 18 servings
Prep: 15 mins
Total: 1 hr
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Ingredients
1 tablespoon butter, for pan
Topping:
1/2 cup (1 stick) butter, melted
1/2 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups syrup reserved for cake
Cake:
1 box (18.25 ounces) spice cake mix
1/2 cup (1 stick) butter, melted
1 cup sour cream
2 eggs
1/4 cup packed light-brown sugar
1/4 cup reserved apricot syrup, from topping
Directions
1. Heat oven to 350 degrees F. Grease two 8 x 2-inch swirl cake pans (see Note) with butter. Or, line two 8 x 2-inch round layer-cake pans with foil; butter foil.
2. Topping: Stir butter, sugar, cinnamon and nutmeg in small bowl until sugar is dissolved. Spread over bottoms of pans, dividing equally.
3. Arrange can of apricots, cut side down, in each pan.
4. Cake: Combine cake mix, butter, sour cream, eggs, sugar and reserved syrup in large bowl. On low, beat 1 minute. Increase speed to medium; beat 2 minutes. Spoon into pans, being careful not to move apricots.
5. Bake in 350 degrees F oven 45 to 50 minutes, until toothpick tests clean. Let cakes cool in pans on racks 3 minutes. Run knife around edge of cakes; carefully invert onto serving plate; remove pans. Serve slightly warm or at room temperature.
Note
Swirl cake pans available from Ekco, www.ekco.com.
Swirl cake pans available from Ekco, www.ekco.com.
Nutrition Facts
Calories 318, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 66 mg, Sodium 242 mg, Carbohydrate 39 g, Fiber 1 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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