Serves: 5
Total Calories: 294
Preheat oven to 350°. Spread pie filling in 9-inch square pan. Beat cake mix, egg, extract and 1/3 cup water for 4 minutes. Pour over filling. Sprinkle with coconut and pecans; drizzle with butter. Bake for 40 minutes. Serve warm. Top with whipped cream.
This Quick Apricot Crunch Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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