1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant butterscotch topping mix
1/2 cup frozen whipped topping, thawed
1 cup peeled pitted dates
2 cups rolled oats
1/2 cup flaked coconut
1/2 cup whipped cream
1 cup plums
1 cup dried apricots
2 cups flaked coconut
2 cups pecans
1/2 cup white sugar
1 cup pecans
1 (11 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese
1/2 cup white sugar
1/2 cup brown sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (18.25) can frozen whipped topping, thawed
Prepare and bake white cake mix, instant butterscotch topping, dates, and oats in a medium bowl . Stir in 1/2 cup of the cake mix, 1/2 cup of oats, and 3/4 cup of chopped pecans. In a separate bowl, whip cream until soft peaks form. Stir in 1/2 cup of the cooled cake mix and 1/2 cup of pecs. Fold in remaining 1/2 cup pecs.
Divide batter evenly among three 9x13 inch pans. Bake for 55 to 60 minutes, until a toothpick inserted into the cake comes out clean. Cool 15 minutes; frost.
To make the frosting: In a medium saucepan, stir together the 2 cups of the cooled cake mix and 1/2 cup of oats. Heat the remaining 1 cup pecs. In a separate saucepan, stir together the 2 cups of cooled cake mix with 1/2 cup of oats. Heat the remaining 1 cup pecs. In a medium bowl, beat cream cheese, 1/2 cup sugar, and 1/2 cup brown sugar until fluffy. Fold in the rest of the cake mix. Spread frosting over cooled cake.