Crunchy Apricot Cake

READY IN: 45mins
Recipe by noway

From my grandpa's favorite, which is easy to believe because it's delicious! Apricot pie filling spread on the bottom, followed by white cake, and a coconut pecan topping. *Note: Make sure the cake mix you use is for 8x8 or 9x9 inch baking dish. If you try to make this with a 9x13 inch pan, there will not be enough pie filling to cover the bottom.

Top Review by pincus

Dear The Wallace, this cake was delicious! I followed your instructions except for two changes: I used peach pie filling (I had it in the pantry.) and I had to bake it 10 min. longer as it was still wiggly in the middle at 35 min. The cake mixture was thicker than I anticipated, but otherwise this is an easy dessert. No whipped cream was necessary. (Gotta cut back somewhere!) It was eaten before I got a picture.

Ingredients Nutrition

  • 21 ounces apricot filling
  • 1 (18 ounce) box white cake mix (for 8x8 or 9x9 inch baking dish)
  • 1 egg
  • 13 cup water
  • 12 cup flaked coconut (use more if you like)
  • 12 cup chopped pecans (use more if you like)
  • 12 cup melted butter or 12 cup margarine
  • whipped cream (for topping)


  1. Preheat oven to 350°F.
  2. Spread pie filling on bottom of 9x9 or 8x8 inch baking dish.
  3. In mixing bowl, combine cake mix, egg, and 1/3 c water. Beat 4 minutes on medium speed. Pour over pie filling.
  4. Sprinkle with coconut and pecans.
  5. Drizzle melted butter over the top.
  6. Bake for 35 minutes at 350°F.
  7. Serve warm with whipped cream.

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