Shortcut Apricot Upside-Down Cake

Ingredients

• 16.5 ounce apricot halves in syrup light undrained canned
• 0.3 cup firmly brown sugar light packed
• 1 large eggs 
• 1 teaspoon lemon rind grated
• 1 tablespoon butter light melted
• 1 teaspoon vanilla extract 
• 9 ounce duncan hines classic decadent cake mix yellow

Equipment

• bowl
• frying pan
• paper towels
• oven
• knife
• wire rack
• blender
• cake form
• spatula

Directions

1. Preheat oven to 35
2. Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter; sprinkle brown sugar over butter.
3. Drain apricots, reserving 1/2 cup liquid; pat apricots dry with paper towels. Arrange apricots, cut sides up, in pan.
4. Combine cake mix, egg, apricot liquid, lemon rind, and vanilla in a bowl. Beat with a mixer at medium speed 2 minutes.
5. Pour batter over apricots in pan.
6. Bake at 350 for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a knife or narrow spatula; invert cake onto a plate.