Apricot Pumpkin Cake

Ingridients of Apricot Pumpkin Cake:

• 1 cup chopped dried apricots
• 1 (14 ounce) package pumpkin quick bread/muffin mix
• 1 cup water
• 2 eggs
• 3 tablespoons vegetable oil
• 1 (15 ounce) can apricot halves, drained
• 1 (16 ounce) container cream cheese frosting
• 1/2 cup chopped pecans