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.