Category - Cooking For A Crowd

UPSIDE-DOWN GINGERBREAD CAKE

    Upside-Down Gingerbread Cake

    3 pounds 6 ounces gingerbread cake mix
    1 pound butter, melted
    1 (#10) can apricot halves, well drained
    1 pound 12 ounces light brown sugar, firmly packed
    8 ounces walnuts, coarsely chopped

    Combine sugar, butter and nuts; spread evenly into two hotel pans (12 x 20 x 2-inches). Arrange apricot halves, skin side down, over butter-nut mixture.

    Prepare gingerbread cake mix according to package directions. Pour batter over apricots. Bake at 350 degrees F for about 40 minutes, or until a wooden pick inserted in center comes out clean.

    Remove from oven. Cool 10 minutes. Loosen edges and invert cake. Cut into squares.

    Serve warm or at room temperature.

    Serves 64.


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Title: Upside-Down Gingerbread Cake
Category:  Cooking For A Crowd
Upside-Down Gingerbread Cake

3 pounds 6 ounces gingerbread cake mix
1 pound butter, melted
1 (#10) can apricot halves, well drained
1 pound 12 ounces light brown sugar, firmly packed
8 ounces walnuts, coarsely chopped

Combine sugar, butter and nuts; spread evenly into two hotel pans (12 x 20 x 2-inches). Arrange apricot halves, skin side down, over butter-nut mixture.

Prepare gingerbread cake mix according to package directions. Pour batter over apricots. Bake at 350 degrees F for about 40 minutes, or until a wooden pick inserted in center comes out clean.

Remove from oven. Cool 10 minutes. Loosen edges and invert cake. Cut into squares.

Serve warm or at room temperature.

Serves 64.



Recipe for Upside-Down Gingerbread Cake - goodcooking.com