Apricot Nectar Cake

Apricot Nectar Cake Recipe

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Janet Gustafson


This cake is a delightful combination of apricot and lemon. Sweet with a tangy note. Very refreshing and quite different than your everyday run of the mill bundt cake.


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10 Min
40 Min


Add to Grocery List

  • 1 pkg
    plain yellow cake mix without pudding - duncan hines
  • 1 pkg
    3 oz lemon gelatin
  • 3/4 c
    canned apricot nectar
  • 3/4 c
    vegetable oil
  • 1 tsp
    grated zest of 1 lemon
  • 4
    large eggs

  • 3/4 c
    powdered sugar
  • 2 Tbsp
    fresh lemon juice from 1 lemon
  • 4 Tbsp
    canned apricot nectar, more if needed

How to Make Apricot Nectar Cake


  1. Heat oven to 325 Lightly mist Bundt pan with vegetable spray and lightly dust with flour. Shake out excess flour.
  2. Place all ingredients into a large mixing bowl and beat for 1 minute. Scrape down sides with spatula and beat 2 to 3 minutes more.
  3. Bake cake for 40 to 42 minutes or until it is light brown and springs back when lightly pressed with your finger.
  4. Prepare the Glaze. Combine all 3 glaze ingredients in a small sauce pan and heat over medium-low heat, stirring until the sugar has dissolved. 3-4 minutes.
  5. While the cake is still warm poke holes in the top with a toothpick. Spoon the glaze onto the cake so that it seeps down into the holes. Let the cake cool before slicing
  6. Cover in plastic or under a glass cake dome at room temperature for up to 1 week. Freezes well. thaw cake overnight on the counter before serving.

Printable Recipe Card

About Apricot Nectar Cake

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

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