Recipe for Upside-down Gingerbread Cake from the Cooking For A Crowd section.
Upside-Down Gingerbread Cake3 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.
We hope you enjoy your freshly made Upside-down Gingerbread Cake. This recipe came from Cooking For A Crowd's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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