Sticky Pecan-Caramel Fig Cakes

[ Prep Time: 20 Minutes | Start to Finish: 45 Minutes | 24 mini cakes ]

  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 box Betty Crocker Gluten Free yellow cake mix
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ⅔ cup water
  • 3 eggs
  • 1 cup fig preserves

  1. Heat oven to 350°F. Grease 24 regular-size muffin cups with shortening.

  2. In large bowl, place brown sugar, pecans and salt. Cut in ½ cup of the butter with pastry blender or fork 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 ½ cup butter, the 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 ¼ cup batter over crumbly mixture in each muffin cup.

  4. Bake 20 to 25 minutes or until cakes are golden brown. Remove from oven; immediately place cooling rack over top of pan. Turn upside down to release cakes. Serve warm.

1 Mini Cake: Calories 250; Total Fat 12g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 45mg; Sodium 210mg; Total Carbohydrate 34g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 2 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2