Description
Indulge in the delightful sweetness of this Apricot Upside-Down Cake, a perfect dessert for any occasion. The moist cake topped with caramelized apricots will impress your guests and leave them wanting more.
Ingredients
Scale
Cake:
- 1 can (15 oz) halved apricots in juice (drained)
- ½ cup unsalted butter (melted)
- ¾ cup packed brown sugar
- 1 box yellow cake mix
- 1 cup apricot nectar or water
- 3 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the pan: Pour melted butter into a greased 9×13-inch baking dish or a 10-inch round cake pan. Sprinkle brown sugar over the butter.
- Arrange apricots: Place drained apricot halves, cut side down, over the sugar.
- Mix the cake: In a bowl, combine yellow cake mix, apricot nectar (or water), eggs, oil, and vanilla. Beat until smooth.
- Pour the batter: Carefully pour the batter over the apricots in the pan.
- Bake: Bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool, then invert onto a serving platter. Slice and enjoy!
Notes
- For added flavor, sprinkle chopped pecans between the apricots before adding the batter.
- You can use fresh or frozen apricot halves as well.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
