Apricot Caramel Brunch Cake Recipe | Yummly

Apricot Caramel Brunch Cake

SMUCKER'S
9Ingredients
28Minutes
330Calories
Read Directions
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Ingredients

US|METRIC
  • Crisco Original No-Stick Cooking Spray
  • 1 package Pillsbury Moist Supreme White Premium Cake Mix
  • 1/3 cup Crisco Pure Canola Oil
  • 1/4 cup water
  • 3 large eggs
  • 12 ounces Smucker’s® Apricot Preserves
  • 1/3 cup Smucker's Caramel Flavored Topping
  • 1 cup shredded coconut
  • 1/2 cup chopped pecans
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    Directions

    1. HEAT oven to 350°F. Coat 13 x 9-inch baking pan 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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    NutritionView More

    330Calories
    Sodium13% DV300mg
    Fat22% DV14g
    Protein8% DV4g
    Carbs17% DV50g
    Fiber4% DV1g
    Calories330Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol40mg13%
    Sodium300mg13%
    Potassium115mg3%
    Protein4g8%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber1g4%
    Sugars31g62%
    Vitamin A2%
    Vitamin C4%
    Calcium8%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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