 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 9 |
|
From my grandma....my grandpa's favorite, which is easy to believe because it's delicious! Apricot pie filling spread on the bottom, followed by white cake, and a coconut pecan topping. *Note: Make sure the cake mix you use is for 8x8 or 9x9 inch baking dish. If you try to make this with a 9x13 inch pan, there will not be enough pie filling to cover the bottom. 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) |
Directions:
1. Preheat oven to 350°F. 2. Spread pie filling on bottom of 9x9 or 8x8 inch baking dish. 3. In mixing bowl, combine cake mix, egg, and 1/3 c water. Beat 4 minutes on medium speed. Pour over pie filling. 4. Sprinkle with coconut and pecans. 5. Drizzle melted butter over the top. 6. Bake for 35 minutes at 350°F. 7. Serve warm with whipped cream. |
|