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
Preparation
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.
