Butter Pecan Cake with Apricots

  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 15
Butter Pecan Cake with Apricots

Ingredients

1
box Betty Crocker™ SuperMoist™ 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
container Betty Crocker™ Whipped whipped cream frosting
15
pecan halves or pieces

Steps

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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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
% Daily Value
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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