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Apricot Caramel Brunch Cake Empty Apricot Caramel Brunch Cake

Post by amybyrd21 on Wed Aug 31, 2011 10:13 am

Apricot Caramel Brunch Cake

Crisco® Original No-Stick Cooking Spray
1 (18.25 oz.) package Pillsbury® Moist Supreme® White Premium Cake Mix
1/3 cup Crisco® Pure Canola Oil
1/4 cup water
3 large eggs
1 (12 oz.) jar Smucker's® Apricot Preserves
1/3 cup Smucker's® Caramel Flavored Topping
1 cup shredded coconut
1/2 cup chopped pecans

1 HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
2 STIR cake mix, oil, water and eggs in a large bowl by hand until
moistened. Spread evenly in prepared pan.
3 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.

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter

Posts : 1820
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Age : 45
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