California Apricot Upside-Down Cake
Created by Diane Wegner Deshler

Ingredients: Yield:  6  9-inch round cakes.

1 box (5 lb) Pillsbury Deluxe Cake Mix
6 1/2 cups water
12 oz. butter
4 1/2 cups brown sugar
1 #10 can California apricot halves (6 lb. 9 oz.), drained

Place 2 oz. of butter in each of the six cake pans. Melt the butter in the pans. Sprinkle 3/4 cup brown sugar into each of the cake pans and melt the sugar with the butter.  Cool.  Arrange apricot halves on brown sugar, cut side down.

To make the cake:
Follow the directions on the cake mix box. Pour the batter evenly into the six prepared cake pans.  Bake according to the box instructions.  When done, remove cakes from the oven and cool for 5 minutes, then carefully turn the cakes upside down one at a time on sheet pans or platters.