1 pkg. Duncan Hines yellow cake mix
1 sm. can crushed pineapple (drained)
1 sm. can peaches (drained)
1/2 c. light brown sugar
1/4 lb. butter
1 sm. can apricots (drained)

Bake at 350 degree oven 30-35 minutes.

Melt butter on low heat on stove burner until completely melted. Let simmer a couple of minutes. Remove from stove. Add 1/2 cup light brown sugar and mix with 6 tablespoons of fruit, mix well. Level evenly over bottom of pan. Set aside.

Mix cake mix as directed on box. Pour over mixture in pan and bake in oven. After 30 minutes test with toothpick to see if cake is baked (toothpick should come out dry). Take from oven and let set a couple of minutes. Cover with cookie sheet. Turn it upside down very carefully. Let set a minute or so. Remove top pan. If some filling sticks to bottom of pan, remove with spatula and spread over cake.

(If unable to get small cans, use large and mix all three as above - remaining mix can be used for this recipe, can be frozen and used for another cake at another time.)