Shortcut Apricot Upside-Down Cake

Oxmoor House
Prep: 10 minutes; Cook: 32 minutes. Here's the cake mix version.
8 servings (serving size: 1 wedge)


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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


Preheat oven to 350º.

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.

Combine cake mix, egg, apricot liquid, lemon rind, and vanilla in a bowl. Beat with a mixer at medium speed 2 minutes.

Pour batter over apricots in pan.

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.

Created date

April 2009

Nutritional Information

Calories 193
Caloriesfromfat 19 %
Fat 4.2 g
Satfat 1.3 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 2.3 g
Carbohydrate 37.3 g
Fiber 0.5 g
Cholesterol 29 mg
Iron 1 mg
Sodium 233 mg
Calcium 13 mg