Upside-Down Gingerbread Cake

Yield: 64 servings

Ingredients

• 1 (3 pound 6 ounce) gingerbread cake mix
• 1 pound butter, melted
• 1 (104 ounce) can apricot halves, well drained
• 1 pound 12 ounces light brown sugar, firmly packed
• 8 ounces walnuts, coarsely chopped

Instructions

1. Heat oven to 350 degrees F.
2. Combine sugar, butter and nuts; spread evenly into two hotel pans (12 x 20 x 2 inches).
3. Arrange apricot halves, skin side down, over butter-nut mixture.
4. Prepare gingerbread cake mix according to package directions. Pour batter over apricots.
5. Bake for about 40 minutes, or until a wooden pick inserted in center comes out clean.
6. Remove from oven.
7. Cool for 10 minutes.
8. Loosen edges and invert cake. Cut into squares.
9. Serve warm or at room temperature.