Apricot Caramel Brunch Cake

Apricot Caramel Brunch Cake

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    28 m
  • Ready In

    1 h 15 m
Recipe by  SMUCKER'S®

“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.”

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Ingredients

Adjust Servings

Original recipe yields 15 servings

Directions

  1. Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan lightly 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.

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Review (1)

Rate This Recipe
Pixmom
0

Pixmom

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. :)

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Nutrition

Amount Per Serving (15 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 39.3 g
  • 13%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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