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Apricot Caramel Brunch Cake 

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

Ingredients:

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

Preparation Directions:

1.HEAT oven to 350°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.