Apricot and Cherry Bars


(2 votes) 5 2

A lusciously fruity, sweet dessert.

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Chicago, IL


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

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Heat oven to 375 degrees. 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.

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