Apricot Nectar Cake

Apricot Nectar Cake

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Deborah Anne Dannels


A light moist cake. Duncan Hines used to put a recipe like this on the back of their Lemon Supreme cake mix back in the 60s. Cake mixes have changed so much my old recipe just didn't do well. This year I found a recipe that worked with the new cake mixes. If you prefer a less sweet dessert, this cake is perfect as it has a lemon glaze rather than icing.


★★★★★ 1 vote

10 Min
1 Hr


  • 1 box
    duncan hines lemon supreme cake mix
  • 1/3 c
  • 1/2 c
    salad oil
  • 1 c
    apricot nectar
  • 4
    eggs (grade a large)

  • 1
  • ·
    powdered sugar to desired thickness

How to Make Apricot Nectar Cake


  1. Preheat oven to 325 degrees. Grease and flour a 10” tube or Bundt pan. I use Baker’s Joy spray.
  2. Combine cake mix with sugar, oil & nectar; once combined, beat mixture for 2 minutes. Add eggs one at a time, beating for 30 seconds after each. Pour batter into prepared cake pan. Bake for 55/60 minutes, until tester comes out clean. Cool in pan for 10 minutes then turn onto plate.
  3. While cake bakes, squeeze the juice from 1 lemon. Add powdered sugar until you reach desired thickness.

    Drizzle warm cake with glaze. (I poke holes in the top of my cake before glazing)

Printable Recipe Card

About Apricot Nectar Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #lemon #citrus

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