Apricot Almond Squares Recipe

Name: Apricot Almond Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 1/4 ounces cake mix, yellow with pudding; 1/2 cup butter or margarine, melted; 1/2 cup almonds finely chopped; 1 1/2 cups apricot preserves (jam) divided; 8 ounces cream cheese softened; 1/4 cup sugar; 2 tablespoons flour, all-purpose; ⅛ teaspoon salt; 1 large eggs; 1 teaspoon vanilla extract; 1/2 cup coconut flaked

Servings: persons

1
Combine yellow cake mix and butter in large bowl.
2
Beat at low speed until crumbly with an electric mixer.
3
Stir in almonds.
4
Reserve 1 cup crumb mixture.
5
Press remaining crumb mixture into a greased 13x9x2-inch baking pan.
6
Carefully spreak 1 cup preserves over crumb mixture, leaving a 1/4 inch border.
7
Beat cream cheese at medium speed with an electric mixer until smooth; add remaining 13 cup preserves, sugar, and next 4 ingredients, beating well.
8
Carefully spread cream cheese mixture over top of preserves.
9
Combine 1 cup reserved crumb mixture and coconut; sprinkle over cream cheese mixture.
10
Bake at 350F (180C) F for 30 minutes or until golden brown and center is set.
11
Cool completely in baking pan on a wire rack.
12
Cut into squares.
13
Store in refrigerator.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 18 1/4 ounces cake mix, yellow with pudding, 1/2 cup butter or margarine, melted, 1/2 cup almonds finely chopped, 1 1/2 cups apricot preserves (jam) divided, and more.

Yes, Apricot Almond Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Almond Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions