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Gluten-Free Sticky Pecan Caramel Fig Cakes

Betty Crocker Kitchens
Updated Jan 16, 2013
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These mini-cakes are dense, gooey, aromatic, delicious and gluten-free! The perfect holiday (or any day) dessert.

Gluten-Free Sticky Pecan Caramel Fig Cakes

  • Prep Time 20 min
  • Total 45 min
  • Servings 24
  • Ingredients 10
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 24 regular-size muffin cups with shortening.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

250 Calories
12g Total Fat
1g Protein
34g Total Carbohydrate
23g Sugars

Nutrition Facts

Serving Size: 1 Cake
Calories
250
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
210mg
9%
Potassium
50mg
1%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
23g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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