Shelly's Recipe

APRICOT CARAMEL BRUNCH CAKE

Category: Breakfast and Brunch

1 pkg white cake
1/3 cup vegetable oil
1/4 cup water
3 large eggs
1 (10.25 oz.) jar apricot preserves
1/3 cup caramel ice cream topping
1 cup shredded coconut
1/2 cup chopped pecans

Preheat oven to 350. 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.
4 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.