Crunchy Apricot Cake Recipe

Summary

Cooking Time40 MinCuisine
CourseMethod
Main Ingredient

Ingredients

 Canned apricot filling/Canned peach pie filling22 Ounce (1 Can 22 Ounces)
 White cake mix18 Ounce (1 Package, 1 Layer Size)
 Water1⁄3 Cup (5.33 tbs)
 Egg1
 Flaked coconut1⁄2 Cup (8 tbs)
 Chopped pecans1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs), melted

Nutrition Facts

Serving size: Complete recipe

Calories 4601 Calories from Fat 1597

% Daily Value*

Total Fat 182 g280.6%

Saturated Fat 99 g495.1%

Trans Fat 0 g

Cholesterol 453.4 mg

Sodium 3978.8 mg165.8%

Total Carbohydrates 713 g237.8%

Dietary Fiber 12.4 g49.6%

Sugars 383.9 g

Protein 39 g78.1%

Vitamin A 160.7% Vitamin C 2.1%

Calcium 57.8% Iron 54.1%

*Based on a 2000 Calorie diet

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.
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