Chocolate Apricot Upside-Down Cake

3/4 cup butter, divided
1/3 cup packed light brown sugar
1 can 17 ounces apricot halves, drained
1/4 cup pecan (chopped)
1 cup all-purpose flour
1/3 cup cocoa powder
1-1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
2 eggs
1/2 cup milk
1 tsp. pure vanilla extract
Cinnamon Speckled Whipped Topping

Heat over to 375º

In 9- inch round baking pan, melt 1/4 cup butter in oven. Remove from oven. Add brown sugar, mix well. Spread evenly over bottom of pan.

Arrange apricots in pan with rounded sides down. Sprinkle pecans around apricots.

Stir together flour, cocoa, baking powder and salt. Beat in sugar and remaining 1/2 cup butter in a large bowl. Add eggs, beat well.

Add flour mixture alternately with milk and vanilla extract, beat until blended. Spread batter evenly over apricots.

Bake 45 minutes. Immediately invent cake onto serving plate.

Serve slightly warm with Cinnamon Speckled Whipped Topping.

Cinnamon Speckled Whipped Topping

Combine 1 cup cold whipping cream, 3 Tbsp. powdered sugar and 1/8 tsp. cinnamon in bowl. Beat until stiff.