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. MORE+ LESS-

By Betty Crocker Kitchens

July 21, 2011

box Betty Crocker™ Super Moist™ butter pecan cake mix

3/4

cup water

1/4

cup vegetable oil

eggs

can (15.25 oz) apricot halves, drained, chopped (slightly less than 1 cup)

3/4

cup apricot preserves

container Betty Crocker™ Whipped whipped cream frosting

pecan halves or pieces

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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.

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.