Apricot Nectar Cake II

Apricot Nectar Cake II

16

"Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze."

Ingredients

{{adjustedServings}} servings 445 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 62.6g
  • 20%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
  2. Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
  3. Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
  5. To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

16
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This cake enters the "disaster" recipes category. Way too sweet even without the icing. The icing quantity was adequate for probably 5 or 6 cakes. The cake ended up a soggy mess, with icing pour...

Good recipe, easy and delicious. I didn't have Apricot Nectar, took a can of Apricots put in blender to make the nectar, also chopped some of the apricots and added to batter. Made it in a 9x1...

Easy and Tasty. No-stick spray worked fine. I used canola oil and reduced it to 1/2 cup since it's thinner than vegetable oil. It's my Dad's favorite, so I made him one for father's day. Ever...