Recipes and Cooking Upside-Down Apricot-Caramel Crunch Cake 5.0 (4) Add your rating & review Everyone will the combination of almonds, apricots, and caramel in this easy-to-prepare dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Bake Time: 45 mins Cool Time: 20 mins Total Time: 1 hr 25 mins Servings: 12 Ingredients 1 15.25-17 ounce can unpeeled apricot halves, undrained 1 5.5 ounce can apricot nectar ½ cup packed brown sugar 1 cup sliced almonds, toasted 1 package 2-layer-size spice cake mix ½ cup quick-cooking rolled oats ¾ cup caramel ice cream topping Sweetened whipped cream (optional) Directions Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil; grease foil. Set aside. Drain apricot halves, reserving juice in a 2-cup glass measuring cup. Add apricot nectar to the reserved juice; set aside. Cut apricot halves into 1/2-inch-thick slices; set aside. Sprinkle brown sugar evenly over bottom of the prepared baking pan. Sprinkle with almonds. Arrange apricot slices on top of almonds; set aside. Prepare cake mix according to package directions, except stir oats into dry cake mix and substitute apricot juice mixture for the water called for in directions (add water to juice mixture or discard excess juice mixture as needed to equal correct amount). Pour batter evenly over apricot slices and almonds in pan, being careful not to disturb apricots and almonds. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 20 minutes. Carefully invert onto a large serving platter; remove foil. Drizzle warm cake with caramel ice cream topping. If desired, top each serving with sweetened whipped cream. Makes 12 to 16 servings. Rate it Print