Apricot Almond Toffee Cake

No Photo

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.

Yield: 16 servings

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 Diabetic Exchanges: 1/2 fruit, 2 1/2 other carbohydrate, 3 fat