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Crunchy Apricot Cake

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Ingredients
  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)
  Egg 1
  Flaked coconut 1⁄2 Cup (8 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Apricot
Cook Time: 
40 Minutes

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