1 (4 oz.) box vanilla instant pudding
1 can apricots, drained (reserve juice (can use crushed pineapple or peaches)
1/2 t 3/4 c. brown sugar
1 box yellow cake mix

Add pudding to reserved juice; stir until thick. Cut apricots (peaches) in half. Arrange in 9 x 13 inch cake pan. Dab pudding/juice mixture over fruit. Sprinkle brown sugar over fruit. Mix cake according to box directions. Pour over mixture in pan. Bake at 350 degrees for 45-50 minutes. Cool 20 minutes. Turn out on large cookie sheet.