Crunchy Apricot Cake Recipe
Ingredients
| 1 22-ounce can apricot or peach pie filling | ||
| package | 1 | |
| Water | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| Flaked coconut | 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
Directions
Spread pie filling in bottom of 9x9x2-inch baking dish.
Combine cake mix, water, and egg.
Beat 4 minutes at medium speed on electric mixer.
Pour over pie filling; sprinkle with coconut and pecans.
Drizzle melted butter over top.
Bake in 350° oven for 40 minutes.
Combine cake mix, water, and egg.
Beat 4 minutes at medium speed on electric mixer.
Pour over pie filling; sprinkle with coconut and pecans.
Drizzle melted butter over top.
Bake in 350° oven for 40 minutes.
Chef
