Raspberry Filled Apricot Cake

1. 1

   Heat oven to 350F (180C).

2. 2

   Lightly grease and flour two 9-or 8-inch round cake pans.

3. 3

   In large bowl, combine cake mix, 113 cup apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed.

4. 4

   Pour into greased and floured pans .

5. 5

   Bake 350F (180C) F for 25 to 35 minutes or until toothpick inserted in center comes out clean.

6. 6

   Cool 15 minutes; remove from pans.

7. 7

   Cool completely.

8. 8

   To assemble cake, slice each cake layer in half horizontally to make 4 layers.

9. 9

   Place 1 cake layer cut side up on serving plate;spread with 13 cup spreadable fruit.

10. 10

    Repeat 2nd and 3rd layers with fruit.

11. 11

    Top with remaining cake layer.

12. 12

    In small bowl combine pudding mix, milk and 2 tablespoons apricot nectar; blend well.

13. 13

    Add thawed whip topping beat at low speed 2 minutes.

14. 14

    Frost sides and top of cake.

15. 15

    Sprinkle top with toasted coconut.

16. 16

    Refrigerate at least 2 hours before serving.

17. 17

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.