• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Apricot Caramel Brunch Cake

  • 28minutes

Add to MenuAdd to Calendar

Source: allrecipes.comReport recipe

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 1 (18 1/4 ounce) package Pillsbury® Reduced Sugar Classic White Cake

  2. 1/3 cup Crisco® Pure Canola Oil or Crisco® Puritan Canola Oil with Omega-

  3. 3 DHA

  4. 1/4 cup water

  5. 3 large eggs

  6. 1 (10 1/4 ounce) jar Smucker's® Apricot Low Sugar Preserves

  7. 1/3 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping

  8. 1 cup shredded coconut

  9. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback