Apricot Caramel Brunch Cake

Apricot Caramel Brunch Cake


"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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1 h 15 m servings 269 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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!