Apricot Caramel Brunch Cake Recipe

Apricot Caramel Brunch Cake Recipe

  • 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
  1. Heat oven to 350 degrees 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.
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