Shortcut Apricot Upside-Down Cake
- 1 tablespoon light butter, melted
- 1/4 cup firmly packed light brown sugar
- 2 (8 1/4-ounce) cans apricot halves in light syrup, undrained
- 1 (9-ounce) package yellow cake mix
- 1 large egg
- 1 teaspoon grated lemon rind
- 1 teaspoon vanilla extract
- Preheat oven to 350u0b0.
- Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter; sprinkle brown sugar over butter. Drain apricots, reserving 1/2 cup liquid; pat apricots dry with paper towels. Arrange apricots, cut sides up, in pan.
- Combine cake mix, egg, apricot liquid, lemon rind, and vanilla in a bowl. Beat with a mixer at medium speed 2 minutes.
- Pour batter over apricots in pan.
- Bake at 350u0b0 for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a knife or narrow spatula; invert cake onto a plate.
light butter, brown sugar, apricot halves, yellow cake, egg, lemon rind, vanilla
Taken from www.myrecipes.com/recipe/shortcut-apricot-upside-down-cake (may not work)