Cooking for a Crowd Recipes
Upside-Down Gingerbread Cake
Yield: 64 servings
Ingredients
- 1 (3 pound 6 ounce) gingerbread cake mix
- 1 pound butter, melted
- 1 (104 ounce) can apricot halves, well drained
- 1 pound 12 ounces light brown sugar, firmly packed
- 8 ounces walnuts, coarsely chopped
Instructions
- Heat oven to 350 degrees F.
- 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 for about 40 minutes, or until a wooden pick inserted in center comes out clean.
- Remove from oven.
- Cool for 10 minutes.
- Loosen edges and invert cake. Cut into squares.
- Serve warm or at room temperature.