Decadent Apricot Caramel Upside-Down Cake
This luscious Apricot Caramel Upside-Down Cake is a delightful twist on the classic pineapple upside-down cake, making it perfect for both special occasions and everyday desserts. Inspired by a recipe from Better Homes and Gardens, this cake features a rich layer of caramelized apricots and toasted almonds that create an irresistible topping. The spice cake base is fortified with wholesome rolled oats for added texture, while the fruit guarantees a moist, flavorful cake. Best of all, it's served warm and drizzled with luscious caramel, making it a crowd-pleaser that everyone will rave about. Pair it with a scoop of creamy vanilla ice cream for a truly indulgent dessert experience.
N/A
Servings
205
Calories
9
Ingredients
Ingredients
Apricot halves in juice
1 (15-17 ounce) can (Unpeeled, undrained)
Apricot nectar or peach nectar
1 (5 1/2 ounce) can (Choose apricot or peach nectar)
Brown sugar
1/2 cup (Packed)
Sliced almonds
3/4-1 cup (Toasted)
Spice cake mix
1 (18.25 ounce) package (I used Betty Crocker)
Eggs
3 (As directed on boxed mix)
Vegetable oil
1/3 cup (As directed on boxed mix)
Quick-cooking rolled oats
1/2 cup (Add to dry cake mix)
Caramel ice cream topping
3/4 cup (For drizzling)
Instructions
1
Preheat your oven to 350°F (175°C) and line a 13x9 inch baking pan with aluminum foil, ensuring to grease the foil for easy removal later.
2
Drain the apricot halves, reserving their juice in a 2-cup glass measuring cup. Add enough apricot or peach nectar to the reserved juice to equal the amount of water specified on the cake mix package, typically around 1 1/4 cups. Set this liquid mixture aside.
3
Slice the drained apricot halves into 1/2-inch-thick pieces and set them aside.
4
Evenly sprinkle the brown sugar at the bottom of the prepared baking pan. Follow this with a layer of toasted sliced almonds and then artfully arrange the apricot slices on top of the almonds.
5
In a large mixing bowl, prepare the spice cake mix according to the package directions. Incorporate the eggs and vegetable oil as instructed, but remember to fold in the quick-cooking rolled oats into the dry mixture. Substitute the apricot juice mixture for the water called for on the box.
6
Once the batter is well combined, pour it evenly over the apricot and almond layer in the pan. Be careful to avoid disturbing the fruit and nuts below.
7
Bake the cake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted near the center comes out clean.
8
After baking, allow the cake to cool in the pan on a wire rack for about 20 minutes. Once slightly cooled, carefully invert it onto a large serving platter and remove the foil.
9
For a finishing touch, drizzle the warm cake with caramel ice cream topping. If desired, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Information
9.4g
Fat
27.5g
Carbs
2.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Apricot Caramel Upside-Down Cake?
It is a luscious twist on the classic pineapple upside-down cake featuring caramelized apricots, toasted almonds, and a moist spice cake base.
What inspired this specific cake recipe?
This recipe was inspired by a dessert creation from Better Homes and Gardens.
What are the primary flavors in this dessert?
The cake features rich caramel, sweet apricots, toasted almonds, and warm spices from the spice cake mix.
What type of cake mix is recommended?
The recipe calls for one 18.25-ounce package of spice cake mix, such as Betty Crocker.
What unique texture-adding ingredient is included in the batter?
Quick-cooking rolled oats are folded into the dry cake mix to provide added texture.
How do I prepare the apricot halves for the topping?
Drain the juice from the can and slice the apricot halves into 1/2-inch-thick pieces.
What liquid is used instead of water for the cake batter?
A mixture of reserved apricot juice and apricot or peach nectar is used to replace the water called for on the cake mix box.
What is the required oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size pan should be used for baking?
A 13x9 inch baking pan is required for this recipe.
How should the baking pan be prepared?
Line the pan with aluminum foil and grease the foil to ensure easy removal of the cake.
How do I layer the ingredients at the bottom of the pan?
First sprinkle brown sugar, then add toasted sliced almonds, and finally arrange the apricot slices on top.
How much brown sugar is used in the topping?
The recipe requires 1/2 cup of packed brown sugar.
Do the almonds need to be prepared in any specific way?
Yes, the sliced almonds should be toasted before being added to the pan.
How many eggs are needed for the batter?
Three eggs are used, following the standard instructions for a boxed cake mix.
What type of oil is used in the cake?
The recipe calls for 1/3 cup of vegetable oil.
How long does the cake need to bake?
The cake typically bakes for 30 to 40 minutes.
How do I check if the cake is fully cooked?
Insert a toothpick near the center of the cake; if it comes out clean, the cake is done.
What is the cooling process before inverting the cake?
Allow the cake to cool in the pan on a wire rack for approximately 20 minutes.
When should the caramel topping be added?
Drizzle the caramel ice cream topping over the cake once it has been inverted and is still warm.
What are the best serving suggestions for this cake?
It is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
How many calories are in one serving of this cake?
Each serving contains approximately 205 calories.
What is the fat content per serving?
There are 9.4 grams of fat per serving.
How many grams of carbohydrates are in a slice?
There are 27.5 grams of carbohydrates per serving.
Does this cake provide any protein?
Yes, each serving provides approximately 2.3 grams of protein.
Can I use peach nectar instead of apricot nectar?
Yes, the recipe allows for either apricot or peach nectar.
How many main ingredients are required for this recipe?
There are 9 main ingredients listed for this cake.
What makes the cake base particularly moist?
The use of fruit nectar and the moisture from the apricot topping ensures the cake remains flavorful and moist.
Is this cake suitable for special occasions?
Yes, its decadent appearance and flavors make it perfect for birthdays, holidays, or everyday desserts.
Should the apricots be peeled?
No, the recipe specifies using unpeeled apricot halves.
How much caramel topping is used?
The recipe suggests using 3/4 cup of caramel ice cream topping for drizzling.