Butter Pecan Cake with Apricots

• 1 box butter pecan cake mix
• 1 c. water
• 1/4 c. vegetable oil
• 3 eggs
• 1 (15 oz.) can apricot halves, drained and chopped
• 1 c. apricot preserves
• 1 (12 oz.) tub cream cheese frosting
• walnuts (couple big handfuls)
• 1/4 c. sugar

Preheat oven to 350.  Grease a glass 13X9 baking pan.

Beat together the cake mix, water, oil, eggs and apricots on low speed for 30 seconds. Beat on medium speed for two minutes, scraping bowl occasionally. Pour into pan.

Bake for 35 minutes, or until cake tests done. Cool completely.

Spread preserves evenly over top of cake (easier to spread if you stir them first).  Spread frosting over preserves. This isn't easy to do, and may look a little messy, but don't worry, the crushed walnuts will cover the imperfections : )

Combine the walnuts and sugar in a food processor and finely grind. Scatter over top of cake.