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    You are in: Home / Recipes / Upside-Down Apricot Caramel Crunch Cake Recipe
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    Upside-Down Apricot Caramel Crunch Cake

    Upside-Down Apricot Caramel Crunch Cake. Photo by flower7

    1/1 Photo of Upside-Down Apricot Caramel Crunch Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    flower7's Note:

    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.

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    Units: US | Metric

    • 1 (15 -17 ounce) can unpeeled apricot halves in juice, undrained
    • 1 (5 1/2 ounce) can apricot nectar or 1 (5 1/2 ounce) can peach nectar
    • 1/2 cup brown sugar, packed
    • 3/4-1 cup sliced almonds, toasted
    • 1 (18 1/4 ounce) package spice cake mix (I used Betty Crocker)
    • 3 eggs (or as boxed mix directs)
    • 1/3 cup vegetable oil (or as boxed mix directs)
    • 1/2 cup quick-cooking rolled oats
    • 3/4 cup caramel ice cream topping


    1. 1
      Preheat oven to 350°F.
    2. 2
      Line a 13x9 inch baking pan with foil and grease foil. Set aside.
    3. 3
      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 (probably around 1 1/4 cups - if you don't have enough, add water to make up the difference). Set liquid aside.
    4. 4
      Cut apricot halves into 1/2-inch-thick slices; set aside.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Pour batter evenly over apricot slices and almonds in pan, being careful not to disturb apricots and almonds.
    8. 8
      Bake for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
    9. 9
      Cool in pan on a wire rack for 20 minutes. Carefully invert onto a large serving platter; remove foil.
    10. 10
      Drizzle warm cake with caramel ice cream topping. If desired, top each serving with sweetened whipped cream or ice cream.

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    Ratings & Reviews:

    • on June 09, 2011


      We really enjoyed your upside down cake ~ Easy to make & totally delicious! I pretty much followed your recipe, but did use a very generous cup of the toasted sliced almonds! And now you've got me interested in doing it as a peach cake, with sliced peaches & peach nectar! Definitely a keeper of a recipe, so thanks for sharing it! [Made & reviewed in Zaar Chef Alphabet Soup recipe tag]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Upside-Down Apricot Caramel Crunch Cake

    Serving Size: 1 (112 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 334.0
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 2.3 g
    Cholesterol 37.3 mg
    Sodium 302.1 mg
    Total Carbohydrate 51.8 g
    Dietary Fiber 2.0 g
    Sugars 28.1 g
    Protein 4.5 g

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