Apricot-Blueberry Coffee Cake(A Favorite Of Family And Friends)

• 1 Duncan Hines yellow cake mix
• 1 (4 1/8 oz.) pkg. instant lemon pudding
• 4 eggs
• 1/2 c. vegetable oil
• 1/2 pt. sour cream
• 1 (15 oz.) can blueberries, drained
• 1/2 c. dried apricots, coarsely chopped
• 1/3 c. sugar
• 1 Tbsp. cinnamon
• 1/2 c. pecans or almonds, chopped

1. Combine cake mix, pudding, eggs, oil and sour cream; beat well by hand; add blueberries and apricots.
2. Combine sugar, cinnamon and nuts; set aside.
3. Grease and flour a tube pan.
4. Pour 1/2 of the cake mixture into pan.
5. Sprinkle with 1/2 of the sugar-cinnamon mixture.
6. Add the remaining cake mixture, then the remaining sugar-cinnamon mixture.
7. Bake at 350u0b0 for about 1 hour. Yields 12 to 14 servings.

instant lemon pudding, eggs, vegetable oil, sour cream, blueberries, dried apricots, sugar, cinnamon, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236678 (may not work)