Shortcut Apricot Upside-Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 10 minutes; Cook: 32 minutes. Here's the cake mix version. Ingredients:
1 tablespoon light butter, melted |
1/4 cup firmly packed light brown sugar |
2 (8 1/4-ounce) cans apricot halves in light syrup, undrained |
1 (9-ounce) package yellow cake mix |
1 large egg |
1 teaspoon grated lemon rind |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350º.
2. Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter; sprinkle brown sugar over butter. Drain apricots, reserving 1/2 cup liquid; pat apricots dry with paper towels. Arrange apricots, cut sides up, in pan.
3. Combine cake mix, egg, apricot liquid, lemon rind, and vanilla in a bowl. Beat with a mixer at medium speed 2 minutes.
4. Pour batter over apricots in pan.
5. Bake at 350º for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a knife or narrow spatula; invert cake onto a plate.
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