Crunchy Apricot Cake - cooking recipe

Ingredients

21 ounces apricot filling
1 (18 ounce) box white cake mix (for 8x8 or 9x9 inch baking dish)
1 egg
1/3 cup water
1/2 cup flaked coconut (use more if you like)
1/2 cup chopped pecans (use more if you like)
1/2 cup melted butter or 1/2 cup margarine
whipped cream (for topping)

Preparation

Preheat oven to 350\u00b0F.
Spread pie filling on bottom of 9x9 or 8x8 inch baking dish.
In mixing bowl, combine cake mix, egg, and 1/3 c water. Beat 4 minutes on medium speed. Pour over pie filling.
Sprinkle with coconut and pecans.
Drizzle melted butter over the top.
Bake for 35 minutes at 350\u00b0F.
Serve warm with whipped cream.