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16 servings, 1 piece (83 g) each
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Serve topped with thawed Cool Whip Whipped Topping and fresh apricot slices.
Substitute 1-3/4 cups all-purpose flour for the 2 cups cake flour. NOTE: Cake flour, made from soft wheat, produces a more tender delicate cake. It contains less gluten and produces a finer texture than all-purpose flour.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I LOVE this cake! I've made it several times in the last couple of months. I've changed it up a bit each time. Last couple of times I used honey pecan ***** cheese and added some toasted pecans. Soaked the hot cake in an orange glaze. YUMMY!!! I've yet to have the apricots stay IN the cake. They ALWAYS sink to the bottom during the baking process and are on top when I turn the cake out. Still quite DELISH! I've also used peach preserves and added toasted chopped pecan to the bundt pan before I pour in the cake mix. Always a big hit. Good