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Apricot Caramel Brunch Cake

Rated as 4.33 out of 5 Stars

"Enjoy this delicate, moist white brunch cake baked and topped with apricot, caramel, coconut and pecans and broiled to golden brown for a special breakfast, brunch or coffee treat."
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Ingredients

1 h 15 m servings 269 cals
Original recipe yields 15 servings

Directions

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  1. Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan lightly 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.

Nutrition Facts


Per Serving: 269 calories; 12.8 g fat; 39.3 g carbohydrates; 2.5 g protein; 37 mg cholesterol; 274 mg sodium. Full nutrition

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Reviews

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For a dessert, this was not overly amazing. The topping is very sweet and delicious. The cake part is sort of dry. I would prefer more topping per cake. :)

Everyone loved this one! I had to make a second cake the same day! Followed the recipe exactly and it turned out beautifully!