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.

Butter Pecan Cake with Apricots

BettyCrockerRecipe by BettyCrocker

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20 minutes

2 hours

15 servings

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Nutrition Info

  • 1 Serving
  • 360
  • 13g
    (Saturated Fat 3g, Trans Fat 2g)
  • 40mg
  • 260mg
  • 58g
    (Dietary Fiber 0g, Sugars 40g)
  • 3g
  • Percent Daily Value*
  • 8%
  • 0%
  • 6%
  • 6%
  • Exchanges
  • 2 1/2
  • 3
  • 1
  • Carbohydrate Choices
  • 4

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 375°F.

  • Variation

    Make it peachy by using canned peaches and peach preserves instead of apricots and apricot preserves.

  • Success

    Stirring the preserves first will make it easier to spread them on the cake.

Ingredients

  • 1  box Betty Crocker® SuperMoist® butter pecan cake mix
  • 1  cup water
  • 1/4  cup vegetable oil
  • 3  eggs
  • 1  can (15.25 oz) apricot halves, drained, chopped (1 cup)
  • 3/4  cup apricot preserves
  • 1  container (12 oz) Betty Crocker® Whipped whipped cream frosting
  • 15  pecan halves or pieces

Directions

  1. 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  2. 2Bake 37 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  3. 3Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered at room temperature.

Categories: Course, Desserts, Cakes

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