Apricot Caramel Brunch Cake
1/4 cup water
3 large eggs
1 (12 oz.) jar
1 cup shredded coconut
1/2 cup chopped pecans
HEAT oven to 350°F. Coat 13 x 9-inch baking pan 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.
Serving Size (15), Calories 320 (Calories from Fat 110), Total Fat 14g (Saturated Fat 4g, Trans Fat g), Cholesterol 35mg, Sodium 280mg, Total Carbohydrate 51g (Dietary Fiber 2g, Sugars 36g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.