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


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

How to Make Apricot Nectar Cake


  • 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.

Printable Recipe Card

About Apricot Nectar Cake

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