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Apricot Upside-Down Cake Recipe

Apricot Upside-Down Cake
Source: crisco

Ingredients

Topping

  • 2 cans apricot halves (14 oz / 398 mL per can), drained
  • 1/2 cup (125 mL) Crisco® All-Vegetable Shortening
  • 1/2 cup (125 mL) firmly packed light brown sugar
  • 1/2 cup (125 mL) canned crushed pineapple, drained

Cake

  • 1 yellow cake mix (515 g)
PREP TIME
20m 		COOK TIME
50m 		TOTAL TIME
1h10m
YIELD
16-20

Instructions

  • Heat oven to 350ºF (180°C). Grease a 13" by 9" (3 L) baking dish and line with parchment paper; set aside.
  • Arrange drained apricots in the bottom of the prepared dish.
  • In a small saucepan, heat all-vegetable shortening, brown sugar, and pineapple over medium heat; cook and stir until all-vegetable shortening is melted. Spoon mixture over apricots; set aside.
  • Cake: Prepare as directed. Pour batter evenly over fruit.
  • Bake for 45 to 50 minutes or until a toothpick inserted in centre comes out clean.
  • Transfer pan to a cooling rack; cool, in pan, for 5 minutes. Invert onto a rectangular serving plate; remove dish and parchment paper.
  • Serve slightly warm or at room temperature.

Desserts

A recipe from crisco

https://www.flyers-on-line.com/data/recipes/2060/apricot-upside-down-cake.jpg

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