Upside-Down Apricot Caramel Crunch Cake

Recipe by flower7
READY IN: 1hr
SERVES: 15-16
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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