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.
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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