BUTTER PECAN CAKE WITH APRICOTS
|Keywords:||butter, pecan, cakes, apricots|
|Serves:||15 - 20|
|1 bx||betty crocker super moist butter pecan cake mix|
|1/4 c||vegetable oil|
|1 can(s)||(15 1/2 oz.) apricot halves, drained and chopped|
|3/4 c||apricot preserves|
|1||12 oz. container betty crocker whipped whipped cream frosting|
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DirectionsHeat 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.In 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.Bake 37 - 43 minutes or until toothpick comes out clean. Cool completely.Spread apricot preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store at room temp, loosely covered.