Ingredients
- 1 package carrot cake mix
- 1 can crushed pineapple in juice, drained and juice reserved
- 1 jar apricot preserves (about 3/4 c.)
- 1 Tbsp. cornstarch
- 1 cup chopped nuts
Directions
Heat oven to 350 degrees F. Grease and flour rectangular pan, 9x13 inch size. Add enough water to reserved pineapple juice to measure 1 cup. Prepare cake mix as directed on box, except use reserved juice mixture instead of the water. Bake 35-40 minutes or until cake springs back when touched in center. Set oven control to broil. Heat pineapple, preserves and cornstarch to boiling in 1 quart saucepan, stirring constantly. Stir in nuts. Spread over warm cake. Broil with top about 4 inches from heat 2 to 3 minutes or until light brown. Cool slightly before serving.
By Robin from Washington, IA
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