1. Preheat oven to 350°F. Spray 10-inch springform pan with nonstick cooking spray.
2. Beat cake mix, butter, eggs and vanilla in large bowl with electric mixer at low speed 2 minutes. (Batter will be very thick.) Spoon batter into prepared pan. Pat down top of batter with oiled fingers to flatten slightly. Bake 25 to 30 minutes or until center is firm and toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Remove side and base of pan; slide crust onto serving platter.
3. Heat apricot jam in small microwavable bowl on HIGH 30 seconds or until jam is thin and syrupy.
4. Spread whipped topping evenly over crust. Arrange fruit decoratively over topping. Brush fruit with melted jam. Refrigerate leftovers.
Fresh Fruit Tart
