MAKES 1 (9 × 13-INCH) CAKE
The recipe for Apricot Walnut Dump Cake became a beloved family heirloom when Kathy’s aunt shared the recipe many years ago. It was served often since everyone loved the cake, and it was especially sweet knowing it was Aunt Theda’s recipe. That special aunt will soon be celebrating her 100th birthday. This recipe continues to delight us all.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
Pour both cans of the apricots with the syrup into the prepared pan and distribute the apricot halves evenly, cut-side down. Sprinkle the cake mix evenly over the apricots. Sprinkle the walnuts evenly over all. Distribute the butter slivers evenly over the top.
Bake for 40 to 45 minutes or until the cake is set and golden brown.
Serve with a scoop of vanilla ice cream on top if you like.
tip: Substitute sliced almonds for the walnuts.