• Cooking Time:
  • Servings: 30
  • Preparation Time:


  • 1 pkg Super moist yellow cake mix
  • 1/4-cup water
  • 1/4 cup butter or regular margarine, softened
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 1-cup cut-up dried apricots
  • 1/2 cup drained chopped maraschino cherries
  • Powdered sugar


  • Heat oven to 375 F. Grease and flour a jelly roll pan; 15 1/2 x 10 1/2 x 1 inch.
  • Beat half of the cake mix (dry), the water, butter, brown sugar, and eggs in a large bowl with electric mixer on medium speed or mix using a wooden spoon. Blend until smooth.
  • Stir in remaining cake mix, the apricots, and the cherries. Spread evenly in the pan.
  • Bake for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.
  • Cool completely.
  • Sprinkle with powdered sugar. Cut into 6 rows by 5 rows.


Categories: Bar  Dessert 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!