Apricot Almond Toffee Cake

1 (29 ounce) can apricots with juice
1 (18 25-ounce) box yellow cake mix
1 cup almond toffee bits
1/2 cup flaked coconut
1/3 cup sliced almonds
6 tablespoons butter or margarine, melted

Preheat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray.

Chop the apricots and spread apricots and their juice in the pan. Sprinkle the apricots with the yellow cake mix, toffee bits, coconut and almonds. Drizzle the top with the melted butter or margarine. Do not stir. Bake for 45 minutes to 1 hour or until the top is crispy.

Serve warm or at room temperature.

Makes 16 servings.

Calories 299 Protein (g) 2 Carbohydrate (g) 43 Fat (g) 14 Calories from fat (%) 40 Saturated Fat (g) 4 Dietary Fiber (g) 1 Cholesterol (mg) 5 Sodium (mg) 355 Diabetic Exchanges: 1/2 fruit, 2 1/2 other carbohydrate, 3 fat