Apricot Pumpkin Cake

• 1 cup chopped dried apricots
• 1 package (14 ounces) pumpkin quick bread/muffin mix
• 1 cup water
• 2 large eggs
• 3 tablespoons canola oil
• 1 can (15 ounces) apricot halves, drained
• 1 can (16 ounces) cream cheese frosting
• 1/2 cup chopped pecans

1. Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender.
2. In a large bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11x7-in. baking dish.
3. Bake at 375u0b0 for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers.

apricots, bread, water, eggs, canola oil, apricot halves, cream cheese frosting, pecans

Taken from www.tasteofhome.com/recipes/apricot-pumpkin-cake/ (may not work)