Thursday, July 25, 2024

BUTTER PECAN CAKE WITH APRICOTS

1 box (2 layer size) Betty Crocker™ SuperMoist™ butter pecan cake mix

3/4 cup water
1/4 cup vegetable oil
3 eggs 
1 can (15.25 oz) apricot halves, drained, chopped (slightly less than 1 cup)
3/4 cup apricot preserves
1 container Betty Crocker™ Whipped whipped cream frosting
15 pecan halves or pieces 
 
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. 
 
In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into the prepared pan.

Bake at 350 degrees 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire rack, about 1 hour.

Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered. 
This is a Betty Crocker recipe and photo. It is a 5-star rated recipe.

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