Apricot-Spice Upside-Down Cakes

Apricot-Spice Upside-Down Cakes
This 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.
Makes 18
Prep 15 m
Bake 45 - 50 m

Ingredients

Topping:

Cake:

Directions

  1. 1 of 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.

Topping:

  1. 1 of 2 Stir butter, sugar, cinnamon and nutmeg in small bowl until sugar is dissolved. Spread over bottoms of pans, dividing equally.
  2. 2 of 2 Arrange can of apricots, cut side down, in each pan.

Cake:

  1. 1 of 2 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.
  2. 2 of 2 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.
Nutrition Information for Apricot-Spice Upside-Down Cakes
Servings Per Recipe: 18
Per Serving: 10 g sat. fat, 66 mg chol., 18 g Fat, total, 242 mg sodium, 1 g fiber, 39 g carb., 3 g pro., 318 kcal cal.