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Upside-Down Apricot Caramel Crunch Cake

Upside-Down Apricot Caramel Crunch Cake created by flower7

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.

Ready In:
1hr
Serves:
Units:

ingredients

  • 1 (15 -17 ounce) can unpeeled apricot halves in juice, undrained
  • 1 (5 1/2 ounce) can apricot nectar or (5 1/2 ounce) can peach nectar
  • 12 cup brown sugar, packed
  • 34 - 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)
  • 13 cup vegetable oil (or as boxed mix directs)
  • 12 cup quick-cooking rolled oats
  • 34 cup caramel ice cream topping

directions

  • Preheat oven to 350°F.
  • 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 (probably around 1 1/4 cups - if you don't have enough, add water to make up the difference). 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 onto a large serving platter; remove foil.
  • Drizzle warm cake with caramel ice cream topping. If desired, top each serving with sweetened whipped cream or ice cream.
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RECIPE MADE WITH LOVE BY

@flower7
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@flower7
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"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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  1. Sydney Mike
    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]
    Reply
  2. flower7
    Upside-Down Apricot Caramel Crunch Cake Created by flower7
    Reply
  3. flower7
    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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