Butter Pecan Cake with Apricots

Doctor a cake mix with a can of fruit. A sweet layer of fruit preserves hides under the creamy frosting.

Prep Time: 20 min
Total Time: 2 hours 0 min
Makes: 15 servings

(7 ratings)

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1	box Betty Crocker® SuperMoist® butter pecan cake mix
1	cup water
1/4	cup vegetable oil
3	eggs
1	can (15.25 oz) apricot halves, drained, chopped (1 cup)
3/4	cup apricot preserves
1	container (12 oz) Betty Crocker® Whipped whipped cream frosting
15	pecan halves or pieces

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
2.	Bake 37 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3.	Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Heat oven to 375°F.

Variation

Make it peachy by using canned peaches and peach preserves instead of apricots and apricot preserves.

Success

Stirring the preserves first will make it easier to spread them on the cake.

Nutrition Information:

1 Serving: Calories 360 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3g, Trans Fat 2g); Cholesterol 40mg; Sodium 260mg; Total Carbohydrate 58g (Dietary Fiber 0g, Sugars 40g); Protein 3g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

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