Apricot Caramel Brunch Cake

• Crisco Original No-Stick Cooking Spray
• 1 package Pillsbury Moist Supreme White Premium Cake Mix
• 1/3 cup Crisco Pure Canola Oil
• 1/4 cup water
• 3 large eggs
• 12 ounces Smucker's(R) Apricot Preserves
• 1/3 cup Smucker's Caramel Flavored Topping
• 1 cup shredded coconut
• 1/2 cup chopped pecans

1. HEAT oven to 350u0b0F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
2. STIR cake mix, oil, water and eggs in a large bowl by hand until moistened. Spread evenly in prepared pan.
3. BAKE 20 to 22 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Turn oven to broil setting and place oven rack about 6 inches from top heating unit.
4. COMBINE preserves, topping, coconut and pecans in a medium bowl. Spread evenly on top of warm cake. Place cake under broiler. Broil 6 to 8 minutes or until topping just begins to bubble. Cool.

spray, moist supreme white premium cake mix, canola oil, water, eggs, preserves, shredded coconut, pecans

Taken from www.yummly.com/recipe/Apricot-Caramel-Brunch-Cake-2663484 (may not work)