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Apricot Upside-Down Cake
- APRICOT TOPPING
- 1/2 cup butter
- 1 cup firmly packed light brown sugar
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
- 2 (15.25 oz.) cans apricot halves, drained and cut into quarters
- 1/2 cup Smucker's® Apricot Preserves
- 1 box Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix
- 1/3 cup Crisco® Pure Vegetable Oil
- 1 cup water
- 3 large eggs
Directions:View on Pillsbury Baking
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