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Apricot Caramal Brunch Cake

Published Monday, 25 January, 2010 by hannah

its lovely yum yum



  • 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' Sugar Free Caramel Spoonable Ice Cream Topping
  • 1 cup shredded coconut
  • 1/2 cup chopped pecans


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.


  • spunky punk 8 years ago

    what the heck is the above comment supposed to mean???? thighs curdle??????? rnrnrnrnrn.....mine already are....

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