Try one of our old fashioned desert
Apricot-Almond Upside-Down Cake
1/4 cup butter or margarine, melted
16 ounces apricot halves, drained
1/3 cup firmly packed light brown sugar
1/3 cup slivered almonds
16 ounces pound cake, mix
1 teaspoon vanilla extract
1 teaspoon almond extract
Pour butter into 9-inch round cake pan. Place apricot halves, cut side up, in
pan. Sprinkle with brown sugar and almonds.
Prepare pound cake batter according to package directions; stir in flavorings.
Pour batter over apricot halves.
Bake at 350 degrees F. for 35 minutes or until a wooden pick inserted in center
comes out clean. Run a knife around edge to loosen; invert onto a serving plate
Yield: 10 servings