GLUTEN-FREE STICKY PECAN CARAMEL FIG CAKES

Gluten-Free Sticky Pecan Caramel Fig Cakes image

These mini-cakes are dense, gooey, aromatic, delicious and gluten-free! The perfect holiday (or any day) dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 24

Number Of Ingredients 10

Ingredients

1 cup packed brown sugar
1 cup chopped pecans
1/2 teaspoon salt
1 cup butter, softened
1 box 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

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.

Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cake, Sodium 210 mg, Sugar 23 g, TransFat 0 g