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Upside-Down Gingerbread Cake

3 lbs. 6 oz. gingerbread cake mix
1 lb. butter, melted
1 can (#10) apricot halves, well drained
1 lb. 12 oz. light brown sugar, firmly packed
8 oz. walnuts, coarsely chopped


Combine sugar, butter and nuts; spread evenly into two hotel pans (12x20x2-inch).
Arrange apricot halves, skin side down, over butter/nut mixture.
Prepare gingerbread cake mix according to package directions.  Pour batter over apricots.
Bake at 350F for about 40 minutes, until toothpick inserted in center comes out clean.  
Remove from oven. Cool 10 minutes.  Loosen edges and invert cake. Cut into squares.  
Serve warm or at room temperature.  Serves 64

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