Apricot Caramel Brunch Cake

[idealistinfire]

Tweet

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
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.