Apricot Nectar Cake II

Apricot Nectar Cake II

15 Reviews 1 Pic
Recipe by  Glenda

“A light and elegant dessert.”

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Adjust Servings

Original recipe yields 1 -10 inch bundt or tube pan



  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.

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Reviews (15)

Rate This Recipe


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 pouring over the plate. I had to lift this soggy mess out of the plate and, of course, it fell apart in the process. Will definitely not make it again.



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 9x13 pan, baked for 35 minutes. DELICIOUS!

tennessee jenn

tennessee jenn

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. Everyone gave it a thumbs up.

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Amount Per Serving (12 total)

  • Calories
  • 445 cal
  • 22%
  • Fat
  • 20.4 g
  • 31%
  • Carbs
  • 62.6 g
  • 20%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 345 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Apricot Brandy Pound Cake III


next recipe:

Apricot Sponge Cake