Upside-Down Apricot Caramel Crunch Cake

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Line a 13x9 inch baking pan with foil and grease foil. Set aside.

3. 3

   Drain apricot halves, reserving juice in a 2-cup glass measuring cup. Add enough apricot nectar to the reserved juice to equal the amount of water called for on the boxed mix (probably around 1 1/4 cups - if you don't have enough, add water to make up the difference). Set liquid aside.

4. 4

   Cut apricot halves into 1/2-inch-thick slices; set aside.

5. 5

   Sprinkle brown sugar evenly over bottom of the prepared baking pan. Sprinkle almonds over brown sugar. Arrange apricot slices on top of almonds; set aside.

6. 6

   Prepare cake mix according to package directions, using the eggs and oil as instructed on the box, except add 1/2 cup oats into dry cake mix and substitute apricot juice mixture for the water called for in directions.

7. 7

   Pour batter evenly over apricot slices and almonds in pan, being careful not to disturb apricots and almonds.

8. 8

   Bake for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.

9. 9

   Cool in pan on a wire rack for 20 minutes. Carefully invert onto a large serving platter; remove foil.

10. 10

    Drizzle warm cake with caramel ice cream topping. If desired, top each serving with sweetened whipped cream or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.