Prep Time 20m
Cook Time 60m
Ready Time 75m
Yield 12 to 14 servings

  • 1/2 cup butter
  • 1 cup firmly packed light brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup flaked coconut
  • 2 (15.25 oz.) cans apricot halves, drained and cut into quarters
  • 1/2 cup Smucker's® Apricot Preserves
  • 1 box Pillsbury™ Moist Supreme® Yellow Premium Cake Mix
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 1 cup water
  • 3 large eggs
Preparation Directions
  • Step 1For topping: HEAT oven to 350ºF. Place butter in 13x9-inch baking pan; place in oven for 3 to 4 minutes or until melted. Crumble brown sugar evenly over top of butter. Sprinkle pecans and coconut evenly over brown sugar. Mix apricots with apricot preserves; arrange in a single layer over nuts and coconut.
  • Step 2For cake: PREPARE cake batter according to package directions using the oil, water and eggs. Pour batter evenly over apricot topping. Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.
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