Apricot Crunch Cake - cooking recipe
Ingredients
-
1 lb. 6 oz. can apricot pie filling
1 small box white cake mix
1 egg
1 tsp. almond extract
1/2 c. flaked coconut
1/2 c. chopped pecans
1/2 c. butter, melted
whipped cream
Preparation
-
Preheat oven to 350\u00b0.
Spread pie filling in 9-inch square pan.
Beat cake mix, egg, extract and 1/3 cup water for 4 minutes. Pour over filling.
Sprinkle with coconut and pecans.
Drizzle with butter.
Bake for 40 minutes.
Serve warm.
Top with whipped cream.
Leave a comment