Apricot Upside Down Cake

Apricot Upside Down Cake

Ingredients

1 package Duncan Hines White Deluxe Cake Mix
1/2 cup (1 stick) butter or margarine
1 cup brown sugar
1 can (1 pound 14  ounces) apricot halves

Whipped cream or ice cream, if desired

Method

Melt butter in a 13x9x2-inch pan. Sprinkle brown sugar evenly in pan. Drain apricots; save the syrup. Arrange apricots in sugar mixture.

Add enough water to apricot syrup to make 1 1/3 cups liquid; add this and two egg whites to cake mix and mix as directed on the label. Pour batter over fruit.

Bake at 350 about 45 to 50 minutes, until cake test done with a toothpick. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or a cookie sheet. Serve pieces of cake topped with whipped cream or ice cream.

When Baking at High Altitudes: Use flour, water, and baking temperature given on side panel.

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