Apricot Nectar Cake II

Apricot Nectar Cake II

16

"Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze."
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Ingredients

servings 445 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 62.6g
  • 20%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
  2. Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
  3. Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
  5. To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.

Reviews

16
  1. 19 Ratings

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Most helpful positive review

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 9x1...

Most helpful critical review

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 pour...

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 pour...

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 9x1...

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. Ever...

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 ...

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 con...

I HAVE MADE A VERSION OF THIS CAKE FOR YEARS; IT WAS ALWAYS MY FAVORITE,AND PEOPLE THAT DON'T LIKE CAKES IN GENERAL, LOVE IT. FOR THE PAST 3 1/2 YEARS, I HAVE NOT BEEN ABLE TO FIND KERN'S APRICO...

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.