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Shortcut Apricot Upside-Down Cake

Yield 8 servings (serving size: 1 wedge)
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

Nutrition 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

How to Make It

  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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