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Gluten-Free Sticky Pecan Caramel Fig Cakes

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Gluten-Free Sticky Pecan Caramel Fig Cakes
  • Prep 20 min
  • Total 45 min
  • Servings 24
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These mini-cakes are dense, gooey, aromatic, delicious and gluten-free! The perfect holiday (or any day) dessert.
May 11, 2018

Ingredients

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

Steps

  • 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.

Expert Tips

  • Tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

250 Calories, 12g Total Fat, 1g Protein, 34g Total Carbs, 23g Sugars

Nutrition Facts

Serving Size: 24 cakes
Calories
250
Total Fat
12g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
45mg
Sodium
210mg
Total Carbs
34g
Dietary Fiber
0g
Sugars
23g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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