Pineapple Apricot Cake

Pineapple Apricot Cake Recipe

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Veronica Rainey


Prep time says 1hr 20mins but an hour of the time is soaking the fruit. Easy recipe and a big hit for breakfast brunches in place of coffee cake.
First tried the recipe for a back to school breakfast - big hit... made it for our monthly office breakfast and had several requests for the recipe... worth trying.


★★★★★ 1 vote

1 Hr 20 Min
50 Min


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  • ·
    1 can (8oz) crushed pineapple in juice
  • ·
    ½ cup cut-up dried apricots
  • ·
    2 cups all-purpose flour
  • ·
    1 cup granulated sugar
  • ·
    ½ cup packed brown sugar
  • ·
    ½ cup vegetable oil
  • ·
    1 ¼ teaspoons baking soda
  • ·
    1 teaspoon salt
  • ·
    1 teaspoon vanilla
  • ·
    ¼ teaspoon ground nutmeg
  • ·
    1 teaspoon ground cinnamon
  • ·
    3 eggs

  • ·
    ½ cup packed brown sugar
  • ·
    ½ cup chopped nuts
  • ·
    2 tablespoons softened butter

How to Make Pineapple Apricot Cake


  1. Mix the sugar and butter until crumbly and then stir in nuts (set aside until needed)
    Drain pineapple, reserving juice: add enough water to measure 1 cup. Heat juice mixture to boiling; pour over raisins and apricots in 2 ½ qt bowl. Let stand for 1 hour.
    Heat oven to 350. Grease and flour rectangular pan 13x9x2. Add pineapple and remaining ingredients except Nut Topping to the apricot mixture. Beat on low speed scraping the side of the bowl constantly for 1 minute then on medium speed for 2 minutes scraping the bowl occasionally. Pour into pan; sprinkle with nut topping.
    Bake until wooden pick inserted comes out clean, 45-50 minutes. Best served slightly warm with sweetened whipped cream.

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About Pineapple Apricot Cake

Course/Dish: Other Breakfast, Cakes

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