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Butter Pecan Cake with Apricots

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.

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  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 15

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

Directions

  • 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
40mg
40%;
Sodium
250mg
250%;
Total Carbohydrate
52g
52%
(Dietary Fiber
1g
1%
  Sugars
35g
35%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
6%;
Iron
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 Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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.

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