Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.

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  • Mix the cake mix, eggs, vegetable oil, and apricot nectar together.

  • Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.

  • To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

445.4 calories; 4.7 g protein; 62.6 g carbohydrates; 62.9 mg cholesterol; 345.5 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2002
Good recipe easy and delicious. I didn't have Apricot Nectar took a can of Apricots put in blender to make the nectar also chopped some of the apricots and added to batter. Made it in a 9x13 pan baked for 35 minutes. DELICIOUS! Read More
(15)

Most helpful critical review

Rating: 1 stars
08/29/2002
This cake enters the "disaster" recipes category. Way too sweet even without the icing. The icing quantity was adequate for probably 5 or 6 cakes. The cake ended up a soggy mess with icing pouring over the plate. I had to lift this soggy mess out of the plate and of course it fell apart in the process. Will definitely not make it again. Read More
(24)
20 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
08/29/2002
This cake enters the "disaster" recipes category. Way too sweet even without the icing. The icing quantity was adequate for probably 5 or 6 cakes. The cake ended up a soggy mess with icing pouring over the plate. I had to lift this soggy mess out of the plate and of course it fell apart in the process. Will definitely not make it again. Read More
(24)
Rating: 5 stars
08/29/2002
Good recipe easy and delicious. I didn't have Apricot Nectar took a can of Apricots put in blender to make the nectar also chopped some of the apricots and added to batter. Made it in a 9x13 pan baked for 35 minutes. DELICIOUS! Read More
(15)
Rating: 5 stars
06/18/2006
Easy and Tasty. No-stick spray worked fine. I used canola oil and reduced it to 1/2 cup since it's thinner than vegetable oil. It's my Dad's favorite so I made him one for father's day. Everyone gave it a thumbs up. Read More
(11)
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Rating: 4 stars
07/28/2011
I HAVE MADE A VERSION OF THIS CAKE FOR YEARS; IT WAS ALWAYS MY FAVORITE AND PEOPLE THAT DON'T LIKE CAKES IN GENERAL LOVE IT. FOR THE PAST 3 1/2 YEARS I HAVE NOT BEEN ABLE TO FIND KERN'S APRICOT NECTAR HERE IN LOUISIANA; YESTERDAY I FOUND IT IN A LOCAL STORE AND TODAY I'M BAKING THIS CAKE AS A BIRTHDAY CAKE FOR MY 96 YR. OLD AUNT. I WILL MAKE ANOTHER ONE AS SOON AS I FINISH BECAUSE I NEED MY "FIX" AFTER 3 1/2 YRS. OF NOT BEING ABLE TO BAKE IT! IT IS SO MOIST AND IMPROVES WITH AGE. I USE LEMON SUPREME CAKE MIX AND A BOX OF APRICOT JELLO MIX; I MIX THE JELLO (DRY) WITH MY CAKE MIX BEFORE ADDING THE OTHER INGREDIENTS. I ALSO USE ONE CUP OF WESSON OIL AND ONE CUP OF APRICOT NECTAR. I MIX MY GLAZE WITH APRICOT NECTAR AND LEMON JUICE; I POKE HOLES IN THE CAKE WHILE STILL IN THE PAN AND POUR HALF THE GLAZE ON THE CAKE WHILE STILL WARM; THEN I USE THE LAST HALF OF THE GLAZE TO DRIZZLE OVER THE CAKE AFTER IT IS REMOVED FROM THE PAN AND COOLED. TOU WILL NOT BE DISSAPPOINTED IN THIS VERSION! Read More
(9)
Rating: 5 stars
07/18/2003
Delicious! Especially good served while warm. May substitute orange juice for lemon juice in glaze. Read More
(8)
Rating: 3 stars
09/03/2004
This was a VERY moist cake to the point that I had some trouble with it sticking to my bundt pan (which never happens to me). The flavor was gentle apricot and yummy. I substituted apricot gelatin for the lemon which may have diluted the "punch" the flavor could have had. Read More
(8)
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Rating: 4 stars
07/18/2003
I love apricots a lot. I found this recipe while searching the site for apricot recipes. All the measurements are perfect and I did substitute lemon for orange in the glaze as to create a contrast of flavors. Plus I poured the glaze on each individual piece. Yum! Read More
(6)
Rating: 4 stars
07/18/2003
I like this cake using lemon cake mix instead of yellow cake mix and I omit the glaze. A light dusting of powdered sugar is enough. Read More
(5)
Rating: 5 stars
05/07/2004
I made this recipe for my mom who loves apricots and lemons she went abosolutely nuts over this. She requested it for her birthday and even my brother who doesn't like cake ate it and enjoyed it. It's a party for your tastebuds. Read More
(4)