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.

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