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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
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.
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APRICOT CARAMEL BRUNCH CAKE
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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