Recipe by Glenda
"A light and elegant dessert."
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1 (18.25 ounce) package
yellow cake mix
1 (3 ounce) package
lemon flavored Jell-O® mix
Good recipe, easy and delicious. I didn't have Apricot Nectar, took a can of Apricots put in blender to make the nectar, also chopped some of the apricots and added to batter. Made it in a 9x13 pan, baked for 35 minutes.
This cake enters the "disaster" recipes category. Way too sweet even without the icing. The icing quantity was adequate for probably 5 or 6 cakes. The cake ended up a soggy mess, with icing pouring over the plate. I had to lift this soggy mess out of the plate and, of course, it fell apart in the process. Will definitely not make it again.
Easy and Tasty. No-stick spray worked fine. I used canola oil and reduced it to 1/2 cup since it's thinner than vegetable oil. It's my Dad's favorite, so I made him one for father's day. Everyone gave it a thumbs up.
This was a VERY moist cake, to the point that I had some trouble with it sticking to my bundt pan (which never happens to me). The flavor was gentle apricot and yummy. **I substituted apricot gelatin for the lemon which may have diluted the "punch" the flavor could have had.
Delicious! Especially good served while warm. May substitute orange juice for lemon juice in glaze.
I love apricots a lot. I found this recipe while searching the site for apricot recipes. All the measurements are perfect, and I did substitute lemon for orange in the glaze as to create a contrast of flavors. Plus, I poured the glaze on each individual piece. Yum!
I like this cake using lemon cake mix instead of yellow cake mix, and I omit the glaze. A light dusting of powdered sugar is enough.
this cake is to die for!! Very tasty and elegant at the same time.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Nectar Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 445
** Calories from Fat: 184
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