1 yellow cake mix
1 can (29 oz.) apricot halves
1/4 c. sugar
1 1/2 tsp. cinnamon
1 jar baby food apricots, 7 3/4 oz.
2/3 c. water
1/4 c. salad oil
3 eggs
Whipped cream

Heat oven to 350 degrees. Drain apricot halves reserving syrup for glaze. Grease and flour 10 inch tube pan. Mix sugar and cinnamon, reserve. Blend dry cake mix, strained apricots, water, oil and eggs in mixer for 5 minutes.

Pour 1/3 of the batter in pan. Sprinkle with 1/2 of the cinnamon mix. Repeat using 1/3 of the batter. Add rest of sugar mixture. Add the last of the cake batter. Bake 40 minutes or until done. Cool at least 30 minutes. Prepare apricot glaze, arrange drained apricot halves on top of cake and carefully spoon glaze over apricots.

APRICOT GLAZE:

1 c. sugar
3 tbsp. cornstarch
1 c. reserved apricot syrup
2 drops yellow food coloring

Mix sugar, cornstarch and syrup in small pan and cook until boiling, stirring constantly. Boil 1 minute; stir in food color and cool. Pour over the top of cake and apricot halves. Put whipped cream on sides.