Recipes Made with Cake Mixes

Apricot Almond Toffee Cake

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Yield: 16 servings

Ingredients

  • 1 (29 ounce) can apricots with juice
  • 1 (18 25 ounce) box yellow cake mix*
  • 1 cup almond toffee bits
  • 1/2 cup flaked coconut
  • 1/3 cup sliced almonds
  • 6 tablespoons butter, melted

Instructions

  1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray.
  2. Chop the apricots and spread apricots and their juice in the pan.
  3. Sprinkle the apricots with the yellow cake mix, toffee bits, coconut and almonds.
  4. Drizzle the top with the melted butter. Do not stir.
  5. Bake for 45 minutes to 1 hour or until the top is crispy.
  6. Serve warm or at room temperature.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Per serving: Calories 299 Protein (g) 2 Carbohydrate (g) 43 Fat (g) 14 Calories from fat (%) 40 Saturated Fat (g) 4 Dietary Fiber (g) 1 Cholesterol (mg) 5 Sodium (mg) 355 Exchanges: 1/2 fruit, 2 1/2 other carbohydrate, 3 fat



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