Crunchy Apricot Cake

From my grandma....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.

• Ready In: 45 mins
• Serves: 9

Ingredients

• 21  ounces  apricot filling
• 1 (18 ounce) box  white cake mix (for 8x8 or 9x9 inch baking dish)
• 1  egg
• 1⁄3 cup water
• 1⁄2 cup flaked coconut (use more if you like)
• 1⁄2 cup  chopped pecans (use more if you like)
• 1⁄2 cup  melted butter or 1⁄2 cup margarine
•  whipped cream (for topping)

Directions

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.