Reviewed: Sep. 20, 2009

I can hardly wait for the next potluck so I can bring this cake. It looked beautiful and was absolutely delicious! Could only find guava nectar but was not disappointed at all with the taste. The only problem I encountered was with the glaze--had to increase the amount of lemon juice to create a liquid. Because it makes such a large cake, cut into serving sizes, wrapped in plastic wrap and stored in freezer. Whenever I wanted a piece of cake I microwaved it for 20 seconds and it tasted freshly baked.

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katycooks1

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Magalia, California, USA

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Reviewed: Aug. 24, 2009

My family loves this cake! My recipe calls for only 1/2 cup sugar and 1/2 cup oil, though. Also, my recipe's icing is 1 cup powdered sugar and the juice of one lemon. I sometimes almost double that, though. In case anyone is wondering, you don't actually taste the apricot flavor. That nectar just gives the cake incredible moisture. I like to make it a day or two in advance to let all the flavors and moisture get just right. YUM!

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Nancy B.

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

This is hands down one of the best cakes I've ever tried to make. The only disappointing factor was that I couldn't really taste the apricot in the cake all though it did make it very moist.

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braniff

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Reviewed: Aug. 3, 2009

Absolutely delicious! Everyone that tried it wanted to know who made it so they could ask for the recipe. Definitely a recipe I will be making over and over. Not only is it delicious but it is an attractive looking cake.

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AGAGNON

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2009

Made this cake yesterday and loved it. I had stopped using cake mixes years ago, with this delicious cake under my belt (in more ways than one I am afraid) I most certainly will be purchasing this mix to make this recipe. Forgot lemons, so used rest of Necter in glaze, looking forward to making it with the lemon juice called for in the recipe. Thank-you.

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louisiana-lady1937

Cooking Level: Expert

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Reviewed: Mar. 25, 2008

I made this for Easter dinner, and everyone raved! I usually prefer making cakes from scratch, but this recipe looked interesting. Plus, we're a chocolate-loving family, so I wanted to overturn the status quo. :-) I omitted the extra 1/3 cup sugar, cause the cake mix is plenty sweet on its own; also omitted the oil in the glaze and used a little extra lemon juice. I was also tempted to put a little vase of flowers in the middle of the bundt, but left it alone. This is one cake I'll look forward to making again - thanks!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Nov. 15, 2006

I've made this cake for 25 years. It's our family's traditional birthday bundt. My mom still uses the apricot nector, but I prefer GUAVA nector. It really makes this cake taste moist and sweet. I won't ever turn down a slice with apricot nector, however. We use Duncan Hines Lemon Supreme brand.

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KSTUBBLE

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Reviewed: Oct. 2, 2006

everyone just loved this cake. after several days it was even more moist and delicious. And the icing is refreshing.

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TONI131

Cooking Level: Intermediate

Home Town: Selinsgrove, Pennsylvania, USA

Living In: Sunbury, Pennsylvania, USA

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Reviewed: May 6, 2004

Nice flavor but a bit on the dry side for me. My hubby isn't a lemon fan so I used an orange cake mix and orange glaze instead and it was good.

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Karin

Living In: Jamestown, North Dakota, USA

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Reviewed: Jan. 23, 2004

This cake is so delicious! I get the apricot nectar in the Mexican food section of the grocery store; it is in cans like soda pop. It is so moist and the glaze has such a delightful zing!

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AmyLyn

Cooking Level: Expert

Living In: Hubbard, Nebraska, USA

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Reviewed: Apr. 18, 2003

This was really refreshing and we'll make again. Thanks for sharing.

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Aug. 10, 2001

I have been making this cake for years and ALWAYS receive LOTS of compliments. The cake is very moist and the glaze tastes awesome! The only difference between my original recipe and Glenda's is I have never add oil to the glaze and I also glaze when cake is completely cooled.

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