Apricot Upside Down Cake

1 pkg. Duncan Hines white deluxe cake mix

1/2 C (1 stick) butter or margarine

1 C brown sugar

1 can (1 lb. 14 oz.) apricot halves

Whipped cream or ice cream, if desired

Melt butter in a 13x9x2" pan. Sprinkle brown sugar evenly in pan. Drain apricots; save the syrup. Arrange apricots in sugar mixture. Add enough water to apricot syrup to make 1-1/3 C liquid; add this and two egg whites to cake mix and mix as directed on label. Pour batter over fruit. Bake at 350 about 45-50 minutes, until cake tests done with a toothpick. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or a cookie sheet. Serve pieces of cake topped with whipped cream or ice cream. (When baking at high altitudes: use flour, water and baking temperature given on side panel.) (makes 12-16 servings)