• 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

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.