Sapodilla Upside Down Cake
Ingredients
- 4-6 large, ripe sapodillas
- 1 box golden cake mix (we used Duncan Hines’ Butter Golden Cake Mix)
- 10 tablespoons softened butter, divided
- ½ cup brown sugar
- ½ cup water
- ¼ cup dark rum
- 3 large eggs
Instructions
- Preheat oven to 350 degrees. Peel sapodillas, slice in half lengthwise, and remove seeds. Cut each half into ¼" slices. Smear 9x13" cake pan with 3 tablespoons butter, then evenly sprinkle brown sugar on top. Arrange sapodilla slices atop butter and sugar. Set aside. Prepare cake mix according to package directions, using remaining 7 tablespoons butter, water, rum and eggs. Pour batter evenly on top of sapodilla. Bake about 25 minutes, until toothpick inserted in middle comes out clean. Place flat serving plate over cake and flip. Wait a few minutes before gently lifting pan off cake. Let cool. Serve alone or with ice cream.
