Upside-Down Apricot Caramel Crunch Cake

Name: Upside-Down Apricot Caramel Crunch Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 15
Cuisine: Global
Ingredients: 177 milliliters sliced almonds, toasted; 118 milliliters brown sugar, packed; 177 milliliters caramel ice cream topping; 3 eggs (or as boxed mix directs); 425 grams unpeeled apricot halves in juice, undrained; 156 grams canapricot nectar or 1 (5 1/2 ounce) can peach nectar; 118 milliliters quick-cooking rolled oats; 517 grams package spice cake mix (i used betty crocker); 79 milliliters vegetable oil (or as boxed mix directs)

You can never have too many dessert recipes, so give Upside-Down Apricot Caramel Crunch Cake a try. This recipe serves 15. Watching your figure? This gluten free recipe has 332 calories, 5g of protein, and 14g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up quick-cooking rolled oats, apricot halves in juice, caramel ice cream topping, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.