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Apricot Caramel Brunch Cake

Apricot Caramel Brunch Cake Recipe

  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.25 ounce) package Pillsbury® Reduced Sugar Classic White Cake
  • 1/3 cup Crisco® Pure Canola Oil or Crisco® Puritan Canola Oil with Omega-3 DHA
  • 1/4 cup water
  • 3 large eggs
  • 1 (10.25 ounce) jar Smucker's® Apricot Low Sugar Preserves
  • 1/3 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping
  • 1 cup shredded coconut
  • 1/2 cup chopped pecans
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Nutritional information
Nutrition Facts
Serving Size 1/15 of a recipe
Amount Per Serving
Calories 269
Total Fat 12.8g
Saturated Fat 3.4g
Cholesterol 42mg
Sodium 274mg
Total Carbohydrate 39.3g
Dietary Fiber 1.6g
Sugars 7.7g
Protein 2.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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