Apricot Nectar Cake Recipe

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Apricot Nectar Cake

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


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
large eggs


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


1Heat oven to 325 Lightly mist Bundt pan with vegetable spray and lightly dust with flour. Shake out excess flour.
2Place all ingredients into a large mixing bowl and beat for 1 minute. Scrape down sides with spatula and beat 2 to 3 minutes more.
3Bake cake for 40 to 42 minutes or until it is light brown and springs back when lightly pressed with your finger.
4Prepare 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.
5While 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
6Cover 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.

About this Recipe

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