Quick Apricot Crunch Cake
1 (1-pound 6-ounce) can apricot pie filling
1 small box white cake mix
1 egg
1 teaspoon almond extract
1/3 cup water
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup butter, melted
Whipped cream
Preheat oven to 350 degrees. Spread pie filling in 9-inch square pan. Beat cake mix, egg, extract, and 1/3 cup water for 4 minutes. Pour over filling. Sprinkle with coconut and pecans; drizzle with butter. Bake for 40 minutes. Serve warm. Top with whipped cream.
Contributed by Miss Daisy Entertains (Tennessee)
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