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Gluten-Free Sticky Pecan Caramel Fig Cakes

gluten-free sticky pecan caramel fig cakes Dessert
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. ...MORE + LESS -

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

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  • 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

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

Nutrition Information

Nutrition Facts

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

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