Gluten-Free Sticky Pecan Caramel Fig Cakes

Vegetarian
Gluten-Free Sticky Pecan Caramel Fig Cakes
45 min.
24
168kcal

Suggestions


Indulge your sweet tooth with our delightful Gluten-Free Sticky Pecan Caramel Fig Cakes, a dessert that promises to impress both friends and family alike! Perfectly suited for vegetarians, these cakes are not only delicious but also easy to prepare, making them an ideal choice for gatherings or special occasions. With a preparation time of just 45 minutes, you can whip up a batch of 24 scrumptious treats that are sure to be the star of the dessert table.

Imagine sinking your teeth into a moist, flavorful cake infused with the rich sweetness of fig preserves, complemented by the warm spices of cinnamon and nutmeg. The addition of crunchy pecans adds a delightful texture, while the sticky caramel-like topping creates a heavenly finish that will leave everyone craving more. Each cake is a perfect balance of flavors and textures, making it a truly irresistible dessert.

Whether you're hosting a party or simply treating yourself, these Gluten-Free Sticky Pecan Caramel Fig Cakes are a must-try. They are not only gluten-free but also packed with flavor, ensuring that everyone can enjoy a slice of this delectable dessert. So, gather your ingredients and get ready to impress with a dessert that is as beautiful as it is delicious!

Ingredients

  • cup brown sugar packed
  • cup butter softened
  •  eggs 
  • cup let set min. spread 
  • teaspoon ground cinnamon 
  • teaspoon nutmeg 
  • cup pecans chopped
  • 0.5 teaspoon salt 
  • 0.7 cup water 
  • box betty crocker's cake mix gluten free yellow betty crocker®

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • blender
  • hand mixer
  • muffin liners

Directions

  1. Heat oven to 350°F. Grease 24 regular-size muffin cups with shortening.
  2. In large bowl, place brown sugar, pecans and salt. Using pastry blender or fork, cut in 1/2 cup of the butter until mixture is crumbly.
  3. Place about 1 tablespoon of the crumbly mixture in bottom of each muffin cup; press gently to flatten.
  4. In large bowl, beat cake mix, cinnamon, nutmeg, the remaining 1/2 cup butter, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  5. Add preserves; beat 30 seconds. Spoon about 1/4 cup cake batter over crumbly mixture in each muffin cup.
  6. Bake 20 to 25 minutes or until cake is golden brown.
  7. Remove from oven; immediately place cooling rack over top of pan. Turn upside down to release cakes.
  8. Serve warm.

Nutrition Facts

Calories168kcal
Protein2.87%
Fat59.72%
Carbs37.41%

Properties

Glycemic Index
7.92
Glycemic Load
3.52
Inflammation Score
-2
Nutrition Score
2.3221739245498%

Flavonoids

Cyanidin
0.49mg
Delphinidin
0.33mg
Catechin
0.33mg
Epigallocatechin
0.26mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.1mg

Nutrients percent of daily need

Calories:168.49kcal
8.42%
Fat:11.5g
17.69%
Saturated Fat:5.34g
33.36%
Carbohydrates:16.21g
5.4%
Net Carbohydrates:15.61g
5.68%
Sugar:13.65g
15.17%
Cholesterol:40.8mg
13.6%
Sodium:122.98mg
5.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.24g
2.49%
Manganese:0.23mg
11.63%
Vitamin A:268.94IU
5.38%
Copper:0.07mg
3.72%
Selenium:2.26µg
3.22%
Phosphorus:28.11mg
2.81%
Vitamin B2:0.04mg
2.44%
Fiber:0.6g
2.4%
Vitamin E:0.35mg
2.36%
Vitamin B1:0.03mg
2.3%
Zinc:0.3mg
1.98%
Magnesium:7.81mg
1.95%
Calcium:19.22mg
1.92%
Iron:0.33mg
1.85%
Vitamin B5:0.15mg
1.48%
Potassium:48.52mg
1.39%
Folate:5.05µg
1.26%
Vitamin B6:0.03mg
1.25%
Vitamin B12:0.06µg
1.08%
Vitamin C:0.88mg
1.06%