Gluten-Free Sticky Pecan Caramel Fig Cakes

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 24

Ingredients

Ingredients

1
cup packed brown sugar
1
cup chopped pecans
1/2
teaspoon salt
1
cup butter, softened
1
box Betty Crocker™ Gluten Free yellow cake mix
1
teaspoon ground cinnamon
1
teaspoon ground nutmeg
2/3
cup water
3
eggs
1
cup fig preserves

Directions

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. Place about 1 tablespoon of the crumbly mixture in bottom of each muffin cup; press gently to flatten.
  • 3 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. Add preserves; beat 30 seconds. Spoon about 1/4 cup cake batter over crumbly mixture in each muffin cup.
  • 4 Bake 20 to 25 minutes or until cake is golden brown. Remove from oven; immediately place cooling rack over top of pan. Turn upside down to release cakes. Serve warm.

Notes










Tips

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cake
Calories
250
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
210mg
9%
Potassium
50mg
1%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
23g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.