Apricot Caramel Brunch Cake
From mountainmama 15 years ago
- 28 minutes to make
- Serves 15
Easy Sweet Brunch Cake.
Ingredients
- Crisco® Original No-Stick cooking spray shopping list
- 1 (18.25 oz.) package Classic White cake shopping list
- 1/3 cup Pure canola oil shopping list
- 1/4 cup water shopping list
- 3 large eggs shopping list
- 1 (10.25 oz.) jar Smucker's® apricot preserves shopping list
- 1/3 cup Smucker's® caramel Spoonable ice cream Topping shopping list
- 1 cup shredded coconut shopping list
- 1/2 cup chopped pecans shopping list
How to make it
- 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.
The Rating
Reviewed by 8 people-
classic recipe high5 thanks
momo_55grandma
in Mountianview loved it
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O my what a great looking cake and sounds wonderful.
desertgal
in Billings loved it
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OH!!!!!!!! YUM!!!!!!!!!!! HOW DID I MISS THIS ONE MM...............THANK YOU TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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