BUTTER PECAN CAKE WITH APRICOTS
Try it; you won't be disappointed. Our friends loved it and I was asked to share the recipe with several of them.
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- 1 box
- betty crocker super moist butter pecan cake mix
- 1 c
- 1/4 c
- vegetable oil
- 1 can(s)
- (15 1/2 oz.) apricot halves, drained and chopped
- 3/4 c
- apricot preserves
- 12 oz. container betty crocker whipped whipped cream frosting
- pecan halves
1Heat oven to 350 degrees. (325 degrees for dark or non-stick pan). Grease bottom only of a 9 x 13 pan with shortening or cooking spray. I use Pam Baking Spray.
2In large bowl, beat cake mix, water, oil, eggs and chopped apricots with electric mixer on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping the bowl occasionally. Pour into pan.
3Bake 37 - 43 minutes or until toothpick comes out clean. Cool completely.
4Spread apricot preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store at room temp, loosely covered.