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Butter Pecan Cake with Apricots

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Butter Pecan Cake with Apricots
  • 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 Jul 21, 2011

Ingredients

Steps

  • 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

320 Calories, 11g Total Fat, 2g Protein, 52g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
Total Fat
11g
18%
Saturated Fat
3g
15%
Trans Fat
1 1/2g
Cholesterol
40mg
14%
Sodium
250mg
10%
Potassium
90mg
3%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
4%
Sugars
35g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
4%
4%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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