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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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