Favorite Apricot Nectar Cake Recipe

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

Servings: persons

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

1
Preheat oven to 325. Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour. Shake out excess flour.
2
Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. The batter should look thick and smooth. Pour batter into prepared pan. Place pan in oven.
3
Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes.
4
Prepare glaze. Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes.
5
Run a long, sharp knife around the edge of the cake and invert it onto a platter. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Spoon glaze onto cake so that it seeps down into the holes. Let the cake cool before slicing.

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

Yes, Favorite 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.

Favorite Apricot Nectar Cake

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