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Butter Pecan Cake with Apricots
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Prep Time:
20 minutes
Total Time:
2 hours
Elevate cake mix by adding canned fruit and a layer of fruit preserves hidden beneath creamy frosting.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Butter Pecan Cake Mix
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 can (15.25 oz) apricot halves, drained, chopped (slightly less than 1 cup)
  • 3/4 cup apricot preserves
  • 1 tub (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting
  • 15 pecan halves or pieces
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pan). Grease the bottom of a 13x9-inch pan. In a large bowl, use an electric mixer to beat together the cake mix, water, oil, eggs, and apricots on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter into the prepared pan.
  • Bake for 33 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely, approximately 1 hour.
  • Evenly coat the top of the cake with preserves, then smooth a layer of frosting over it. Add a decorative touch with pecan halves on top before storing loosely covered.

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