Triple Fruited Upside Down Cake Recipe

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Servings: 12


Cost per serving $0.77 view details
  • 1 pkg. Duncan Hines yellow cake mix
  • 1 sm. can crushed pineapple (liquid removed)
  • 1 sm. can peaches (liquid removed)
  • 1/2 c. light brown sugar
  • 1/4 pound butter
  • 1 sm. can apricots (liquid removed)


  1. Bake at 350 degree oven 30-35 min.
  2. Heat butter on low heat on stove burner till completely melted. Let simmer a couple of min. Remove from stove. Add in 1/2 c. light brown sugar and mix with 6 Tbsp. of fruit, mix well. Level proportionately over bottom of pan. Set aside.
  3. Mix cake mix as directed on box. Pour over mix in pan and bake in oven. After 30 min test with toothpick to see if cake is baked (toothpick should come out dry). Take from oven and let set a couple of min. Cover with cookie sheet. Turn it upside down very carefully. Let set a minute or possibly so. Remove top pan. If some filling sticks to bottom of pan, remove with spatula and spread over cake.
  4. (If unable to get small cans, use large and mix all three as above - remaining mix can be used for this recipe, can be frzn and used for another cake at another time.)


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Nutrition Facts

Amount Per Serving %DV
Serving Size 181g
Recipe makes 12 servings
Calories 371  
Calories from Fat 113 30%
Total Fat 12.83g 16%
Saturated Fat 5.62g 22%
Trans Fat 0.0g  
Cholesterol 21mg 7%
Sodium 348mg 14%
Potassium 192mg 5%
Total Carbs 63.99g 17%
Dietary Fiber 1.9g 6%
Sugars 27.33g 18%
Protein 2.58g 4%
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