Apricot Caramel Brunch Cake |
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Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 15 |
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Enjoy this delicate, moist white brunch cake baked and topped with apricot, caramel, coconut and pecans and broiled to golden brown for a special breakfast, brunch or coffee treat. 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:
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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