Upside-Down Apricot Caramel Crunch Cake
60 mins (prep 20, cooking 40)
13 ingredients
15-16 servings
From BHG, made for a co-worker's birthday and enjoyed by all with rave reviews! I made two and the first one, I forgot the oats (oops!) but it was still good :) I couldn't get my hands on apricot nectar so used peach. Served with vanilla ice cream (caramel would also be good) and caramel sauce over the cake *and* ice cream.

Categories:  <-60-mins , birthday , fruit , north-american , taste~mood , nuts , equipment , potluck , time-to-make , sweet , pitted-fruits , cakes , oven , number-of-servings , vegetarian , baking , to-go... , for-large-groups , dessert ,
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Serving Size (45.21 g)
Servings 15
Amount per Serving
Calories 89.49 Calories from Fat 47.61
% Daily Value *
Total Fat 5.29g 122.18%
Saturated Fat 0.39g 29.51%
Trans Fat 0.14g %
Cholesterol 0.0mg 0.0%
Sodium 2.78mg 1.73%
Total Carbohydrate 11.19g 55.97%
Dietary Fiber 0.03 g 1.7%
Sugars 11.08 g %
Protein 0.12g 3.6%
Vitamin A 12.76IU% Vitamin C 2.64mg%
Calcium 8.81mg% Iron 0.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
apricot halves, unpeeled, peach nectar, sliced almonds, spice cake mix, quick-cooking rolled oats, caramel ice cream topping