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Prep Time:
20 minutes

Cook Time:
45 to 50 minutes

Servings:
16 to 20 pieces

Prep Time:
20 minutes

Cook Time:
45 to 50 minutes

Servings:
16 to 20 pieces

Apricot Upside-Down Cake

INGREDIENTS

Apricot Upside-Down Cake

  • Topping
  • 2 cans apricot halves (14 oz / 398 mL per can), drained
  • 1/2 C. (125 mL) Crisco® All-Vegetable Shortening
  • 1/2 C. (125 mL) firmly packed light brown sugar
  • 1/2 C. (125 mL) canned crushed pineapple, drained
  • Cake
  • 1 yellow cake mix (515 g)

DIRECTIONS

  1. Heat oven to 350ºF (180°C). Grease a 13″ by 9″ (3 L) baking dish and line with parchment paper; set aside.
  2. Arrange drained apricots in the bottom of the prepared dish.
  3. 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.
  4. 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.
  5. Serve slightly warm or at room temperature.