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.

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Ingredients

Topping:

Cake:

Directions

  • Heat oven to 350°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.

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Topping:

  • Stir butter, sugar, cinnamon and nutmeg in small bowl until sugar is dissolved. Spread over bottoms of pans, dividing equally.

  • Arrange can of apricots, cut side down, in each pan.

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.

  • Bake in 350°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 Facts

318 calories; 18 g total fat; 66 mg cholesterol; 242 mg sodium. 39 g carbohydrates; 3 g protein;

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