APRICOT UPSIDE-DOWN CAKE - EASY
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 - www.apricotproducers.com
Created by Diane Wegner Deshler