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Fruit and Nut Topped Carrot Cake


  • 1 package carrot cake mix
  • 1 can crushed pineapple in juice, drained and juice reserved
  • 1 jar apricot preserves (about 3/4 cup)
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  • 1 Tbsp. cornstarch
  • 1 cup chopped nuts


Heat oven to 350 degrees F. Grease and flour 9x13 inch pan. 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 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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