“A co-worker always brought this cake for birthdays. It is very simple, quick to make and VERY moist. Use any flavor cake mix with pudding in the mix.” - by Lori
Ingredients
Adjust Servings
Original recipe yields 1 - 9 or 10 inch Bundt cake
Directions
- Preheat oven to 375 degrees F (175 degrees C). Grease and flour one 9 or 10 inch Bundt pan.
- Combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. Mix for 2 minutes. Stir in walnuts and pour batter into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 1 hour. Wonderful with a light dusting of confectioner's sugar or with an almond frosting.
Nutrition
Amount Per Serving (12 total)
- Calories
- 448 cal
- 22%
- Fat
- 28.2 g
- 43%
- Carbs
- 46.2 g
- 15%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"I have made this cake many times. Here's a lower fat/lower calorie version that works just as well. Instead of 1 cup of oil - 1/3 cup oil Instead of 1/2 cup sugar - 1/3 cup sugar Substituted baby..." See more food for applesauce as well. Instead of nuts - added raisins. It is still a very very delicious cake!"
nrgizrbune41
"This was moist. Instead of using baby food I used canned peaches. I drained most of the liquid and put peaches in a food processor to make puree. The flavor is much more intense. For frosting beat 8..." See moreoz. cream cheese, with 1 c. powder sugar and another 1c. puree peaches. Fold in 8 oz. whip topping. I split my 2 9" layers and frosted in between layers, than stacked and frosted top and sides of cake. The fosting is light and not overly sweet. It made for a really high cake. I drizzled with caramel and chopped pecans. Next time I would use almonds as peaches and almonds blend well! You can use other canned fruit like apricots. You could use canned pumpkin and add some pumkin pie spice."
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