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Categories:Viewed: 6 - Published at: 4 years ago
Ingredients
- 18 1/4 ounces cake mix, yellow with pudding
- 1/2 cup butter or margarine, melted
- 1/2 cup almonds finely chopped
- 1 1/2 cups apricot preserves (jam) divided
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 2 tablespoons flour, all-purpose
- 18 teaspoon salt
- 1 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut flaked
Method
- Combine yellow cake mix and butter in large bowl.
- Beat at low speed until crumbly with an electric mixer.
- Stir in almonds.
- Reserve 1 cup crumb mixture.
- Press remaining crumb mixture into a greased 13x9x2-inch baking pan.
- Carefully spreak 1 cup preserves over crumb mixture, leaving a 1/4 inch border.
- Beat cream cheese at medium speed with an electric mixer until smooth; add remaining 13 cup preserves, sugar, and next 4 ingredients, beating well.
- Carefully spread cream cheese mixture over top of preserves.
- Combine 1 cup reserved crumb mixture and coconut; sprinkle over cream cheese mixture.
- Bake at 350F (180C) F for 30 minutes or until golden brown and center is set.
- Cool completely in baking pan on a wire rack.
- Cut into squares.
- Store in refrigerator.
