Butter Pecan Cake with Apricots

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

Minutes

Total Time

2:00

Hrs:Mins

Makes

15

servings

1
box Betty Crocker® SuperMoist® butter pecan cake mix
3/4
cup water
1/4
cup vegetable oil
3
eggs
1
can (15.25 oz) apricot halves, drained, chopped (slightly less than 1 cup)
3/4
cup apricot preserves
1
container 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 or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  2. Bake 33 to 40 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.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make it peachy by using canned peaches and peach preserves instead of apricots and apricot preserves.
Stirring the preserves first will make it easier to spread them on the cake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,
    • Trans Fat 1 1/2g),
  • Cholesterol 40mg;
  • Sodium 250mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 1g,
    • Sugars 35g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.