1 can (29 oz.) apricot halves
1/4 c. sugar
1 1/2 tsp. cinnamon
1 pkg. Betty Crocker yellow cake mix
1 jar (1 3/4 oz. large) baby food strained apricots
2/3 c. water
1/4 c. salad oil
3 eggs

Heat oven to 350 degrees. Drain apricot halves, reserving syrup for glaze, reserve halves. Generously grease and flour 10 inch tube pan. Mix sugar and cinnamon and sugar, set aside. Blend cake mix (dry) strained apricots, water, oil and eggs on low speed until moistened. Then beat 4 minutes on medium speed. Pour 1/3 of the batter into tube pan, sprinkle with half of cinnamon and sugar mixture. Repeat using 2nd third of batter, sprinkle with cinnamon and sugar and add the last 1/3 of cake batter. Bake 40 to 45 minutes or until cake springs back when lightly touched in center. Cool at least 30 minutes.

APRICOT GLAZE:

1 c. sugar
3 tsp. cornstarch
1 c. reserved apricot syrup

Mix sugar and cornstarch. Add syrup. Mix sugar and cornstarch in a small saucepan. Gradually stir in syrup. Heat to boiling and stirring constantly. Boil and stir 1 minute (do not over cook). Carefully spoon glaze over cake (you may arrange apricot halves on the top of cake if you like.)