Apricot Caramel Brunch Cake

1 Reviews

Prep: 15 min
Cook: 28 min
Ready In: 1 hr 15 min

“Enjoy this delicate, moist white brunch cake baked and topped with apricot, caramel, coconut and pecans and broiled to golden brown for a special breakfast, brunch or coffee treat.” - by SMUCKER'S®

Ingredients

Crisco® Original No-Stick Cooking Spray
1 (18.25 ounce) package Pillsbury® Reduced Sugar Classic White Cake
1/3 cup Crisco® Pure Canola Oil or Crisco® Puritan Canola Oil with Omega-3 DHA
1/4 cup water
3 large eggs
1 (10.25 ounce) jar Smucker's® Apricot Low Sugar Preserves
1/3 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping
1 cup shredded coconut
1/2 cup chopped pecans

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Metric US

Original recipe yields 15 servings

Directions

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.

Nutrition

Amount Per Serving (15 total)

Calories
269 cal
13%

Fat
12.8 g
20%

Carbs
39.3 g
13%

Based on a 2,000 calorie diet

Reviews (1)

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Pixmom

Sep. 19, 2012

"For a dessert, this was not overly amazing. The topping is very sweet and delicious. The cake part is sort of dry. I would prefer more topping per cake. :)..." See more"

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