Apricot Cherry Bars
1 pkg Super moist yellow cake mix
1/4 cup butter or regular margarine, softened
1/4 cup packed brown sugar
1-cup cut-up dried apricots
1/2 cup drained chopped maraschino cherries
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.
Sprinkle with powdered sugar. Cut into 6 rows by 5 rows.