1 c. finely chopped nuts
1 pkg. cherry chip cake mix
1/2 c. finely cut up dried apricots
1/2 c. flaked coconut
3/4 c. water
4 eggs
1 c. dairy sour cream

Heat oven to 350 degrees. Generously grease 12-cup bundt cake pan or tube pan. Sprinkle pan with nuts, rotating pan to evenly distribute nuts on side and bottom. Beat dry cake mix, apricots, coconut, water, eggs and sour cream on low speed 30 seconds. Beat on medium speed scraping bowl frequently 2 minutes.

Carefully pour batter into pan. Bake until cake springs back when touched lightly in center or when wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes. Remove pan and cool cake completely.