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
1 yellow cake mix (515 g)
Heat oven to 350ºF (180°C). Grease a 13″ by 9″ (3 L) baking dish and line with parchment paper; set aside.
Arrange drained apricots in the bottom of the prepared dish.
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.
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.