Apricot Upside-Down Cake - Kraft Recipes Top
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Apricot Upside-Down Cake

Prep Time
Total Time

Makes 12 servings.

Gather all the apricot aficionados in your life to celebrate the season with this luscious sour cream upside-down cake.

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What You Need

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Make It

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  • Preheat oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside.
  • Melt butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly. Pour into 9-inch round cake pan. Top with apricot slices; sprinkle with almonds. Cover with batter.
  • Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.

Special Equipment Needed

Size Wise

Enjoy a serving of this easy-to-make cake, but keep portion size in mind.

To Double

Prepare as directed, doubling all ingredients and using 2 (9-inch) round cake pans. Makes 24 servings.


If fresh apricots are not available, prepare as directed using 1 lb. sliced peeled peaches instead.


  • Makes 12 servings.

Nutritional Information

Serving Size Makes 12 servings.
Calories 190
Total fat 11g
Saturated fat 5g
Cholesterol 40mg
Sodium 170mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I found that I didn't like the almond extract. I found that I didn't like the almond extract. It used too much butter. It bubbled over while baking. The cake batter was okay. I'll go back to my original recipe using a box of yellow cake mix. Pat
Date published: 2010-07-12
Rated 4 out of 5 by from I thought it was delicious, but then I love apricots. I thought it was delicious, but then I love apricots. Inverting it onto the serving plate was a little messy, but if you are prepared for it, it's not too bad. I will definitely make it again.
Date published: 2005-07-29
Rated 5 out of 5 by from This recipe was soo good. This recipe was soo good. My entire family loved it. The cake part was so moist and it was easty to make. I will definitly make this recipe again.
Date published: 2006-07-05
Rated 5 out of 5 by from Very easy to make. Very easy to make. Next time I am going to add more apricots... but my family loved it!
Date published: 2006-07-07
Rated 3 out of 5 by from Cake was good and not complicated to make but didnt join my favorites. Cake was good and not complicated to make but didnt join my favorites.
Date published: 2005-06-14
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