1 pkg. Pillsbury yellow cake mix
1 c. apricot nectar
1/3 c. oil
1/4 c. honey
3 eggs

FILLING & FROSTING:

10 oz. jar apricot preserves
1/3 c. chopped pecans or walnuts
1 can Pillsbury cream cheese or vanilla frosting supreme

Heat oven to 350 degrees. Grease and flour 2 (8 or 9 inch) round cake pans. In large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour batter into prepared pans. Bake for 25 to 35 minutes or until toothpick comes out clean. Cool 10 minutes and remove from pans.

To assemble cake, split each layer in half horizontally to form 4 layers. Place 1 layer on plate, spread with 1/3 of preserves. Repeat with remaining layers and preserves. Stir pecans into frosting and frost cake. (If 2-layer cake is desired, use only 2/3 cup of preserves between layers.)