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Butter Pecan Cake with Apricots

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 15
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Doctor a cake mix with a can of fruit. A sweet layer of fruit preserves hides under the creamy frosting.
Updated May 16, 2022
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make it peachy by using canned peaches and peach preserves instead of apricots and apricot preserves.
  • tip 2
    Stirring the preserves first will make it easier to spread them on the cake.


Nutrition Facts are not available for this recipe
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