Apricot Coffee Cake

• 1 box white cake mix
• 1 (3 3/4 oz.) box instant lemon pudding
• 1 c. sour cream
• 1/2 c. salad oil
• 4 eggs
• 1 (6 oz.) jar apricot preserves
• 1 small jar maraschino cherries, cut up
• 1 c. sugar
• 1 c. chopped nuts
• 1 tsp. cocoa

1. Grease and flour Bundt or tube pan with vegetable shortening. In large bowl, combine all ingredients, except the last 3, which can be mixed and set aside.
2. Beat until smooth.
3. Pour half of cake batter in pan.
4. Sprinkle with half of topping and cut into batter.
5. Pour in remaining batter; top with remaining topping. Let cool in mold, upright on rack, for 15 minutes.
6. Invert pan on rack and shake; cake will drop out.
7. Allow cake to finish cooling on rack.
8. Dust with powdered sugar or glaze with thin icing. Garnish with pecan halves and cherries.
9. Cake is baked in a 350u0b0 oven for 50 to 60 minutes.

white cake mix, lemon pudding, sour cream, salad oil, eggs, apricot preserves, maraschino cherries, sugar, nuts, cocoa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687070 (may not work)