Photo: David Holifield
Apricot Caramel Brunch Cake
9 ingredients
15 min + 28 min
15 servings
openrecipes
"Enjoy this delicate, moist white brunch cake baked and topped with apricot, caramel, coconut and pecans and broiled to golden brown for a special breakfast, brunch or coffee treat."
Estimated Nutrition (whole recipe, rough)
793
Calories
12g
Protein
72g
Fat
31g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 1 (18.25 ounce) package Pillsbury® Reduced Sugar Classic White Cake
- 1/3 cup Crisco® Pure Canola Oil or Crisco® Puritan Canola Oil with Omega-3 DHA
- 1/4 cup water
- 3 large eggs
- 1 (10.25 ounce) jar Smucker's® Apricot Low Sugar Preserves
- 1/3 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping
- 1 cup shredded coconut
- 1/2 cup chopped pecans
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes