Apricot Nectar Bundt with Hot Buttered Rum Syrup

Apricot Nectar Bundt With Hot Buttered Rum Syrup

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Cindy Smith Bryson


The basic recipe has been around as long as I can remember and I see apricot nectar recipes already posted. I made it recently for my husbands birthday and added white rum to the hot buttered syrup that soaks into the cake. He thought it was so good that he gave it 5 stars and insisted I post my recipe.

This starts out as a very moist cake and is made even more moist and flavorful as the syrup soaks in. So scrumptious that you just can't stop eating it!

The recipe makes a lot of syrup and really soaks into the cake. If you do not want it saturated, make half and pour over only one time


★★★★★ 1 vote

15 Min
45 Min


  • 1 box
    duncan hines "lemon supreme" signature cake mix
  • 1 small
    box (3 oz.) lemon pudding mix
  • 3/4 c
    apricot nectar
  • 3/4 c
    vegetable oil
  • 4
    eggs at room temperature
  • 1 tsp
    lemon extract

  • 3 Tbsp
  • ·
    juice and zest of 1 lemon or 1 tsp. lemon extract
  • 1/4 c
    apricot nectar
  • 1 1/2 c
    confectioners' sugar, sifted
  • 1/4-1/2 c
    white rum

How to Make Apricot Nectar Bundt with Hot Buttered Rum Syrup


  1. Preheat oven to 325 degrees. Grease and flour a Bundt pan. Set aside.
  2. In large mixer bowl, mix together cake mix, dry pudding powder, nectar, oil, and lemon extract. Add eggs, one at a time and beat well after each addition.
  3. Pour batter into prepared Bundt pan and bake @ 325 degrees until top springs back when lightly touched and tester comes out clean. This should take 40-55 minutes. Mine was perfect @ 40 minutes. Do not overbake. You want this to remain moist inside.
  4. While cake is baking, make your buttered rum syrup:
    Melt butter over low heat. Add lemon juice and zest, and nectar. Gradually add confectioners sugar, stirring well to remove any lumps. Cook and stir until slightly thickened. Remove from heat and stir in rum. Your syrup will be thin. This works well to soak into the cake and all ingredients are needed to produce the flavor we want.
  5. After removing cake from oven, carefully poke holes in top with a skewer or chopstick. While cake and syrup are still warm, slowly pour 1/2 of syrup over cake and into holes.
  6. Allow cake to remain in pan for 20 minutes. Turn cake out onto cake plate. Poke holes in top of cake. Stir remaining syrup well and slowly pour over cake. Allow cake to sit and cool completely prior to slicing.
    Cook's tip: cake is even more moist and flavorful the next day. Kick it up a notch by serving with canned fruit on the slice or on the side.

Printable Recipe Card

About Apricot Nectar Bundt with Hot Buttered Rum Syrup

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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