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.
Serving size: Complete recipe
Calories 2886 Calories from Fat 788
% Daily Value*
Total Fat 84 g128.6%
Saturated Fat 19.7 g98.7%
Trans Fat 12 g
Cholesterol 0 mg
Sodium 2932.4 mg122.2%
Total Carbohydrates 524 g174.6%
Dietary Fiber 5.1 g20.6%
Sugars 338.4 g
Protein 16 g32.7%
Vitamin A 39.6% Vitamin C 44.6%
Calcium 55.1% Iron 91.2%
*Based on a 2000 Calorie diet