Holiday Rush

☰ Menu
Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Fruit Oven Potluck Vegetarian Cakes Nuts Dietary Pitted Fruit Taste Mood Sweet To Go Equipment Number Of Servings Birthday Baking

Upside Down Apricot Caramel Crunch Cake

From bhg, made for a co-worker's birthday and enjoyed by all with rave reviews! I made two and the first one, i forgot the oats (oops!) but it was still good :) i couldn't get my hands on apricot nectar so used peach. Served with vanilla ice cream (caramel would also be good) and caramel sauce over the cake *and* ice cream.

Steps

Preheat oven to 350f.
Line a 13x9 inch baking pan with foil and grease foil.
Set aside.
Drain apricot halves , reserving juice in a 2-cup glass measuring cup.
Add enough apricot nectar to the reserved juice to equal the amount of water called for on the boxed mix.
Set liquid aside.
Cut apricot halves into 1 / 2-inch-thick slices.
Set aside.
Sprinkle brown sugar evenly over bottom of the prepared baking pan.
Sprinkle almonds over brown sugar.
Arrange apricot slices on top of almonds.
Set aside.
Prepare cake mix according to package directions , using the eggs and oil as instructed on the box , except add 1 / 2 cup oats into dry cake mix and substitute apricot juice mixture for the water called for in directions.
Pour batter evenly over apricot slices and almonds in pan , being careful not to disturb apricots and almonds.
Bake for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 20 minutes.
Carefully invert o.

Ingredients

apricot halves in juice, apricot nectar, brown sugar, sliced almonds, spice cake mix, eggs, vegetable oil, quick-cooking rolled oats, caramel ice cream topping