Apricot Caramel Brunch Cake Recipe

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Apricot Caramel Brunch Cake
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 168.65 Kcal (706 kJ)
Calories from fat 91.02 Kcal
% Daily Value*
Total Fat 10.11g 16%
Cholesterol 37.2mg 12%
Sodium 96.69mg 4%
Potassium 68.13mg 1%
Total Carbs 7.49g 2%
Sugars 13.61g 54%
Dietary Fiber 1.11g 4%
Protein 2.37g 5%
Vitamin C 0.1mg 0%
Iron 0.7mg 4%
Calcium 19.6mg 2%
Amount Per 100 g
Calories 327.85 Kcal (1373 kJ)
Calories from fat 176.93 Kcal
% Daily Value*
Total Fat 19.66g 16%
Cholesterol 72.31mg 12%
Sodium 187.97mg 4%
Potassium 132.45mg 1%
Total Carbs 14.56g 2%
Sugars 26.46g 54%
Dietary Fiber 2.17g 4%
Protein 4.61g 5%
Vitamin C 0.3mg 0%
Iron 1.3mg 4%
Calcium 38.2mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
  • 4

Good Points

  • saturated fat free

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