Apricot Pumpkin Cake

1. 1

   Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender.

2. 2

   In a large bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11x7-in. baking dish.

3. 3

   Bake at 375u00b0 for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

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