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
Recipe Tips
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