Apricot Nectar Cake Recipe

Name: Apricot Nectar Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) package yellow cake mix; 1 (3 ounce) lemon gelatin; 3/4 cup canned apricot nectar; 3/4 cup vegetable oil; 1 teaspoon lemon zest; 4 large eggs; Glaze; 3/4 cup confectioners' sugar; 2 tablespoons fresh lemon juice; 4 tablespoons apricot nectar

Servings: persons

1 (18 ounce) package yellow cake mix
1 (3 ounce) lemon gelatin
3/4 cup canned apricot nectar
3/4 cup vegetable oil
1 teaspoon lemon zest
4 large eggs
Glaze
3/4 cup confectioners' sugar
2 tablespoons fresh lemon juice
4 tablespoons apricot nectar

1
Heat oven to 325; Grease and flour bundt pan.
2
Mix all cake ingredients into mixing bowl and blend on low speed 1 minute. Increase speed to medium and beat for 2-3 minutes more.
3
Pour into pan and bake until light brown and it springs back with finger touch: 40-42 minutes.
4
Prepare glaze.
5
Cool cake 10 minutes. Take long, sharp knife around edges of pan and invert cake onto platter.
6
Poke holes in the top with ice pick or skewer.
7
Spoon the glaze onto the cake.

696

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 (18 ounce) package yellow cake mix, 1 (3 ounce) lemon gelatin, 3/4 cup canned apricot nectar, 3/4 cup vegetable oil, and more.

Yes, Apricot Nectar 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 Nectar Cake

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