Apricot-Almond Upside-Down Cake


  • 1/4 cup butter or margarine, melted
  • 16 ounces apricot halves, drained
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup slivered almonds
  • 16 ounces pound cake, mix
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  1. Pour butter into 9-inch round cakepan. Place apricot halves, cut side up, in pan. Sprinkle with brown sugar and almonds.
  2. Prepare pound cake batter according to package directions; stir in flavorings. Pour batter over apricot halves.
  3. Bake at 350 degrees F. for 35 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge to loosen; invert onto a serving plate


Share & Print

0 0 100 0

No Comments

Leave a Reply