Apricot Upside Down Gingerbread
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Maraschino cherry halves||9|
|Canned apricot halves||17 Ounce, drained (1 Can)|
|Gingerbread mix||14 1⁄2 Ounce (1 Package)|
1. Place margarine in square dish, 8x8x2 inches. Microwave uncovered on high 45 to 60 seconds or until melted. Sprinkle brown sugar over margarine. Arrange cherries and apricots on top.
2. Prepare gingerbread mix on package—except decrease water to 3/4 cup. Pour batter over fruit. Elevate dish on inverted 9-inch pie plate in microwave oven. Microwave uncovered on high 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until gingerbread begins to pull away from sides of dish.
3. Let stand uncovered 5 minutes. Invert dish onto plate; leave dish over cake 5 minutes. Serve with ice cream if desired.