Gluten Free Sticky Pecan Caramel Fig Cakes Food

GLUTEN-FREE STICKY PECAN CARAMEL FIG CAKES

Steps:

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

GLUTEN-FREE CARAMEL PECAN UPSIDE-DOWN MUFFINS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray (without flour).
• In small bowl, mix 6 tablespoons butter, the brown sugar and pecans. Divide mixture evenly among muffin cups. In medium bowl, stir remaining ingredients until soft dough forms. Drop spoonfuls of dough into each muffin cup.
• Bake 12 to 14 minutes or until toothpick inserted in center comes out clean. Turn pan upside down onto cookie sheet; leave pan over muffins 2 to 3 minutes to allow brown sugar mixture to drizzle over muffins. Remove pan; replace any topping left in pan on muffin tops. Serve warm.