Apricot Coffee Cake Recipe

Name: Apricot Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box white cake mix; 1 (3 3/4 oz.) box instant lemon pudding; 1 c. sour cream; 1/2 c. salad oil; 4 eggs; 1 (6 oz.) jar apricot preserves; 1 small jar maraschino cherries, cut up; 1 c. sugar; 1 c. chopped nuts; 1 tsp. cocoa

Servings: persons

1 box white cake mix
1 (3 3/4 oz.) box instant lemon pudding
1 c. sour cream
1/2 c. salad oil
4 eggs
1 (6 oz.) jar apricot preserves
1 small jar maraschino cherries, cut up
1 c. sugar
1 c. chopped nuts
1 tsp. cocoa

1
Grease and flour Bundt or tube pan with vegetable shortening. In large bowl, combine all ingredients, except the last 3, which can be mixed and set aside.
2
Beat until smooth.
3
Pour half of cake batter in pan.
4
Sprinkle with half of topping and cut into batter.
5
Pour in remaining batter; top with remaining topping. Let cool in mold, upright on rack, for 15 minutes.
6
Invert pan on rack and shake; cake will drop out.
7
Allow cake to finish cooling on rack.
8
Dust with powdered sugar or glaze with thin icing. Garnish with pecan halves and cherries.
9
Cake is baked in a 350u00b0 oven for 50 to 60 minutes.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 box white cake mix, 1 (3 3/4 oz.) box instant lemon pudding, 1 c. sour cream, 1/2 c. salad oil, and more.

Yes, Apricot Coffee Cake 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.

Apricot Coffee Cake

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