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Upside-Down Gingerbread Cake

3 pounds 6 ounces gingerbread cake mix
1 pound butter, melted
1 (#10) can apricot halves, well drained
1 pound 12 ounces light brown sugar, firmly packed
8 ounces walnuts, coarsely chopped

Combine sugar, butter and nuts; spread evenly into two hotel pans (12 x 20 x 2-inches). Arrange apricot halves, skin side down, over butter-nut mixture.

Prepare gingerbread cake mix according to package directions. Pour batter over apricots. Bake at 350 degrees F for about 40 minutes, or until a wooden pick inserted in center comes out clean.

Remove from oven. Cool 10 minutes. Loosen edges and invert cake. Cut into squares.

Serve warm or at room temperature.

Serves 64.