Butter Pecan Cake with Apricots
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Updated May 16, 2022
Doctor a cake mix with a can of fruit. A sweet layer of fruit preserves hides under the creamy frosting.
Butter Pecan Cake with Apricots
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- Prep Time 20 min
- Total 2 hr 0 min
- Servings 15
- Ingredients 8
Ingredients
- 1 box Betty Crocker™ Delights Super Moist™ 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 tub (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting
- 15 pecan halves or pieces
Instructions
-
Step1Heat 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.
-
Step2Bake 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
-
Step3Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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