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Easy California Apricot Upside-Down Cake Using Boxed Cake Mix

See also: Apricot Upside Down Cake from Scratch

Servings:  12 (Plus 12 cupcakes)

• 2 ounces butter or margarine
• 1/2 cup brown sugar
• 1 (15 1/4 oz.) can California apricot halves, drained
• 1 (15 1/4 oz.) can California apricot halves, drained and puréed
• 1 package moist yellow cake mix
• 1/2 cup water
• 3 eggs

Preheat oven to package instructions

Melt butter in ungreased 8” or 9” pan. Sprinkle brown sugar evenly in pan. Arrange 1 can of drained apricots on brown sugar, cut side up.

In a blender, purée the remaining can of apricots. Mix together cake mix with 1 can apricot purée, 1/2 cup water, and 3 eggs.  Mix until smooth (may take vigorous beating by hand for 2-3 minutes).

Pour half of the batter evenly over the apricots. Bake according to box instructions. When done, remove from oven and cool 5 minutes, run a knife along the edge, then carefully turn the cake upside down onto serving platter. 
A BONUS FOR KIDS:  Pour remaining batter into 12 cupcake foils and bake according to box instructions.

Note: Using apricot purée reduces total cake fat by approximately 50%.

Apricot Producers of California -
Created by Diane Wegner Deshler



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