Recipe

Apricot Caramel Brunch Cake Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 4 months ago Easy Sweet Brunch Cake. Prep:15m Cook:28m Servings:15	Mountainmam
	brunch cake

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Ingredients

Crisco® Original No-Stick Cooking Spray

1 (18.25 oz.) package Classic White Cake

1/3 cup Pure Canola Oil

1/4 cup water

3 large eggs

1 (10.25 oz.) jar Smucker's® Apricot Preserves

1/3 cup Smucker's® Caramel Spoonable Ice Cream Topping

1 cup shredded coconut

1/2 cup chopped pecans

Directions

HEAT oven to 350°F. Coat a 13 x 9-inch baking pan lightly with no-stick cooking spray.

STIR cake mix, oil, water and eggs in a large bowl by hand until moistened. Spread evenly in prepared pan.

BAKE 20 to 22 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Turn oven to broil setting and place oven rack about 6 inches from top heating unit.

COMBINE preserves, topping, coconut and pecans in a medium bowl. Spread evenly on top of warm cake. Place cake under broiler. Broil 6 to 8 minutes or until topping just begins to bubble. Cool.

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