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Gluten-Free Sticky Pecan Caramel Fig Cakes
Gluten-Free Sticky Pecan Caramel Fig Cakes
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Prep Time:
20 minutes
Total Time:
45 minutes
Decadent gluten-free mini-cakes, bursting with rich flavors and perfect for any occasion.
Ingredients:
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 1 cup butter, softened
  • 1 box (15 oz) 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
Instructions:
  • Preheat oven to 350°F and generously grease 24 regular-size muffin cups with shortening.
  • In a large bowl, combine brown sugar, pecans, and salt. Using a pastry blender or fork, incorporate 1/2 cup of butter until mixture is crumbly. Press about 1 tablespoon of the mixture into the bottom of each muffin cup, gently flattening it.
  • Combine cake mix, cinnamon, nutmeg, 1/2 cup butter, water, and eggs in a large bowl. Mix on low speed for 30 seconds and then on medium speed for 2 minutes, scraping the bowl occasionally. Mix in preserves. Spoon 1/4 cup of the batter over the crumbly mixture in each muffin cup.
  • Bake the cake for 20 to 25 minutes until golden brown. Remove from oven, place a cooling rack over the pan, and flip it upside down to release the cakes. Serve warm.

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