Crunchy Apricot Cake
|Canned apricot filling/Canned peach pie filling||22 Ounce (1 Can 22 Ounces)|
|White cake mix||18 Ounce (1 Package, 1 Layer Size)|
|Water||1⁄3 Cup (5.33 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
Spread pie filling in bottom of 9x9x2-inch baking dish.
Combine cake mix, water, and egg.
Beat 4 minutes at medium speed on electric mixer.
Pour over pie filling; sprinkle with coconut and pecans.
Drizzle melted butter over top.
Bake in 350° oven for 40 minutes.