Apricot Caramel Brunch Cake

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1 package Pillsbury® Moist Supreme® Classic White Premium Cake Mix
•	1/3 cup Crisco® Pure Canola Oil
•	1/4 cup water
•	3 large eggs
•	1 (12 oz.) jar Smucker's® Apricot Preserves
•	1/3 cup Smucker's® Caramel Flavored Topping
•	1 cup shredded coconut
•	1/2 cup chopped pecans

Directions:

1	HEAT oven to 350°F. Coat 13 x 9-inch baking pan 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.