Nutty Apricot Crisp

Ingredients

• 1 (29 ounce) can apricots, with syrup
• 1 (18.25 ounce) box yellow cake mix*
• 1/2 cup (1 stick) butter
• 1 cup chopped pecans
• 1 cup flaked coconut

Instructions

1. Heat oven to 325 degrees F.
2. In a well-buttered 13 x 9 inch pan, layer ingredients in order given.
3. Cut apricot halves in 2 or 3 pieces; pour pieces and syrup into buttered pan, and sprinkle cake mix over apricots.
4. Slice butter evenly over all.
5. Sprinkle with pecans and coconut.
6. Bake for 55 to 60 minutes. If it begins to brown too fast, cover with aluminum foil the last 30 minutes.
7. Serve warm or cool with whipped cream or ice cream.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.