Reviewed: May 9, 2012

This recipe is very easy and makes a very nice presentation. The texture is more like cake than danish, but it tasted very good. I couldn't make wells in the batter with a spoon, so I just put dollops of cream cheese on top of the batter and pressed an apricot slice into each, which worked out well. Be sure to count the number of apricot slices in the can before putting on the cream cheese, because several people said they had less than 15 (my can actually had 18, so I made 3 rows of 6). I added a teaspoon of almond extract to the cream cheese. I used light cream cheese and sour cream, and I'm sure no one could tell. My husband and son both immediately went back for seconds.

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Reviewer:

SUZZANNA

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Cooking Level: Intermediate

Reviewed: Jun. 4, 2011

Comes out picture perfect great for company and taste is excellent.

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Reviewer:

Barbara Y

Reviewed: May 23, 2011

This was very good! I did add a bit of almond extract, cinnamon, and nutmeg to the batter to add flavor, and used half sour cream and half greek yogurt for the sour cream. I think I over mixed the batter so will try to be more careful next time. Also, I just bought a 32 oz can of apricots and had only 2 halves left over.

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apos159

Reviewed: Nov. 8, 2010

Loved it!! Took it to church for morning fellowship and it was a BIG hit. I substituted apricot preserves for canned. (I had some homemade preserves that had a lot of fruit in it) Not knowing how many halves were in a can I thought 1 can many not be enough and 2 may be too many and I'd have waste. It is delicately sweet and tastes good slightly warm still.

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razz

Reviewed: Oct. 2, 2010

I made this with fresh apricots. I was wonderful!! Next time I would like to use a chocolate cake mix with strawberries. This is quite the treat!

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Reviewer:

SKOONUS

Reviewed: Sep. 27, 2010

I didn't care for this as a danish coffee cake. It looked nice, but is definitely too 'caky' to be a danish. Thanks for sharing your recipe.

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Reviewer:

KY Piano Teacher

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Delaware, Ohio, USA

Reviewed: Aug. 1, 2010

Very flavorful, good texture, but didn't think it was a "danish-like" pastry, maybe because of the cake mix. I would experiment with other fruit, maybe Solo pastry fillings or fresh fruit, preserves, even pie filling. Presentation is very pretty. I love apricots so maybe fresh would be best. Love the cream cheese. I would make this again because it is so simple to make and I think most adults would love it, not so sure about kids.

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GOLDENS

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Jun. 23, 2010

RIGHT ON! This was delicious. I picked out some really ripe nice local apricots. I also used half fat-free cream cheese half and regular to cut the calories a bit. Great...

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Reviewer:

beeboo

Home Town: Bastrop, Texas, USA

Living In: Round Rock, Texas, USA

Reviewed: Apr. 4, 2010

I took this to Easter breakfast this morning and it was well recieved. It did look very pretty when it was done. Per other suggestions I did add in some nutmeg, cinnamon & vanilla to the batter. Also, I used 4 tsp as opposed to 2 for the glaze and subbed in the apricot juice instead of water for more of an apricot "pop". THANK YOU for sharing! :)

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Mar. 3, 2010

I wasn't so fond of the white cake mix taste so I added some cinnamon to that and it made it taste more homeade I think. The apricot was great but my favorite is to make stripes of the cream cheese and run raspberry pie filling along the same 3 stripes! A home run!

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