Cooking For A Crowd - Large Sized
Upside-Down Gingerbread Cake Recipe
Recipes for Quantity Cooking
Upside-Down Gingerbread Cake
3 lbs. 6 oz. gingerbread cake mix
1 lb. butter, melted
1 can (#10) apricot halves, well drained
1 lb. 12 oz. light brown sugar, firmly packed
8 oz. walnuts, coarsely chopped
Combine sugar, butter and nuts; spread evenly into two hotel pans
(12 x 20 x 2-inch).
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°F for about 40 minutes, until toothpick inserted in
center comes out clean.
Remove from oven. Cool 10 minutes. Loosen edges and invert cake. Cut
Serve warm or at room temperature.
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