Real Recipes From Real Home Cooks ®

butter pecan cake with apricots

(1 rating)
Recipe by
Marlene Fields
Walla Walla, WA

I bought a box of Betty Crocker's Butter Pecan Cake mix. On the box I noticed that I could access this great recipe directly on the Betty Crocker web site. What a smashing success this cake was! Try it; you won't be disappointed. Our friends loved it and I was asked to share the recipe with several of them.

(1 rating)
yield 15 - 20
prep time 30 Min
cook time 45 Min

Ingredients For butter pecan cake with apricots

  • 1 box
    betty crocker super moist butter pecan cake mix
  • 1 c
    water
  • 1/4 c
    vegetable oil
  • 3
    eggs
  • 1 can
    (15 1/2 oz.) apricot halves, drained and chopped
  • 3/4 c
    apricot preserves
  • 1
    12 oz. container betty crocker whipped whipped cream frosting
  • ~~
    pecan halves

How To Make butter pecan cake with apricots

  • 1
    Heat 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.
  • 2
    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.
  • 3
    Bake 37 - 43 minutes or until toothpick comes out clean. Cool completely.
  • 4
    Spread apricot preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store at room temp, loosely covered.

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