Apricot Spice Upside Down Cake

• 1 tablespoon butter, for pan
• 15 ounces apricots
• Topping
• 1/2 cup butter, melted
• 1/2 cup packed light-brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups syrup reserved for cake
• Cake
• 1 (18 1/4 ounce) box spice cake mix
• 1/2 cup butter, melted
• 1 cup sour cream
• 2 eggs
• 1/4 cup packed light-brown sugar
• 1/4 cup reserved apricot syrup, from topping

1. Heat oven to 350u0b0F Grease two 8 x 2-inch swirl cake pans with butter. Or, line two 8 x 2-inch round layer-cake pans with foil; butter foil.
2. Topping: Stir butter, sugar, cinnamon and nutmeg in small bowl until sugar is dissolved. Spread over bottoms of pans, dividing equally. Arrange can of apricots, cut side down, in each pan.
3. Cake: Combine cake mix, butter, sour cream, eggs, sugar and reserved syrup in large bowl. On low, beat 1 minute. Increase speed to medium; beat 2 minutes. Spoon into pans, being careful not to move apricots.
4. Bake in 350u0b0F oven 45 to 50 minutes, until toothpick tests clean. Let cakes cool in pans on racks 3 minutes. Run knife around edge of cakes; carefully invert onto serving plate; remove pans. Serve slightly warm or at room temperature.

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Taken from www.food.com/recipe/apricot-spice-upside-down-cake-409502 (may not work)