APRICOT-ALMOND UPSIDE-DOWN CAKE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

1/4 cup butter
1 16 ounce can apricot halves, drained
1/3 cup firmly packed brown sugar
1/3 cup slivered almonds

Pour butter into a 9 inch round cakepan. Arrange apricot halves, cut side up, in pan. Sprinkle with brown sugar and almonds. Pour pound cake mix — or whatever kind of cake made from scratch for a 9 inch pan over Apricots.

Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Run knife around edges of cake to loosen; invert onto a serving plate.

Yield: “1 9 inch cake pan”


Per Serving (excluding unknown items): 966 Calories; 71g Fat (63.9% calories from fat); 10g Protein; 80g Carbohydrate; 3g Dietary Fiber; 124mg Cholesterol; 502mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 13 1/2 Fat; 4 1/2 Other Carbohydrates.

NOTES: Southern Living. Suppose to use this over a pound cake mix. But look in cookbook and find pineapple upside down cake or some kind to use for a cake from scratch instead of mix.

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