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Butter Pecan Cake with Apricots

  • 15servings
  • 120minutes
  • 320calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsZinc, Copper, Fluorine, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® butter pecan cake mix

  2. 3/4 cup water

  3. 1/4 cup vegetable oil

  4. 3 eggs

  5. 1 can (15 1/4 oz) apricot halves, drained, chopped (slightly less than 1 cup)

  6. 3/4 cup apricot preserves

  7. 1 container Betty Crocker® Whipped whipped cream frosting

  8. 15 pecan halves or pieces

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

  2. Bake 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

  3. Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered.

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