BUTTER PECAN CAKE WITH APRICOTS

1 box (2 layer size) Betty Crocker™ SuperMoist™ butter pecan cake mix

3/4 cup water

1/4 cup vegetable oil

3 eggs 

1 can (15.25 oz) apricot halves, drained, chopped (slightly less than 1 cup)

3/4 cup apricot preserves

1 container Betty Crocker™ Whipped whipped cream frosting

15 pecan halves or pieces 

 

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. 

 

In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into the prepared pan.

Bake at 350 degrees 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire rack, about 1 hour.

Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered. 

This is a Betty Crocker recipe and photo. It is a 5-star rated recipe.