Ingredients Jump to Instructions ↓

  1. 1 cup chopped dried apricots

  2. 1 package (14 ounces) pumpkin quick bread/muffin mix

  3. 1 cup water

  4. 2 eggs

  5. 3 tablespoons canola oil

  6. 1 can (15 ounces) apricot halves, drained

  7. 1 can (16 ounces) cream cheese frosting

  8. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Apricot Pumpkin Cake Recipe photo by Taste of Home Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender.

  2. In a large bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11-in. x 7-in. baking dish.

  3. Bake at 375° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers. Yield: 9 servings.


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