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 box lemon Jell-O; 3/4 c. (1/2 can) apricot nectar; pinch of salt; 1 tsp. vanilla extract; 1/4 tsp. lemon extract; 1 box yellow cake mix; 1/2 c. Wesson oil; 4 eggs; 3/4 c. powdered sugar; 1/4 c. lemon juice

Servings: persons

1
Mix Jell-O, apricot nectar and Wesson oil.
2
Add cake mix in two portions, beating after each addition.
3
Add eggs, one at a time, blending after each.
4
Then add vanilla and salt.
5
Pour into greased and floured cake pan.
6
Bake about one hour at 350u00b0.
7
Cake is done when toothpick is inserted and comes out clean.
8
While cake is hot, make a mixture of powdered sugar and lemon juice and pour over cake.

598

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 lemon Jell-O, 3/4 c. (1/2 can) apricot nectar, pinch of salt, 1 tsp. vanilla extract, 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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