Apricot Caramel Brunch Cake

Prep Time:15 min
Cook Time:28 min
 15 servings

INGREDIENTS:

  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.25 oz.) package Pillsbury® Reduced Sugar Classic White Cake
  • 1/3 cup Crisco® Pure Canola Oil
  • OR 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
  • 1/4 cup water
  • 3 large eggs
  • 1 (10.25 oz.) 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

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350°F. Coat a 13 x 9-inch baking pan lightly with no-stick cooking spray.

  2. 2.
    STIR cake mix, oil, water and eggs in a large bowl by hand until moistened. Spread evenly in prepared pan.

  3. 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. 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.
Apricot Caramel Brunch Cake