Ingredients for Apricot Bundt Cake
- 1 box (15.25 oz) yellow cake mix
- 1 (3 oz) package apricot gelatin
- 3 large eggs
- ¾ cup apricot nectar (for cake) and 2-4 tablespoons apricot nectar (for glaze)
- ½ cup vegetable oil
- 2 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apricot Bundt Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Apricot Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 (3 oz) package apricot jello, 3 large eggs, ¾ cup apricot nectar, and ½ cup vegetable oil.
- Beat with an electric mixer on medium speed for 2 minutes, until well combined.
- Pour batter into the prepared bundt pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk together 2 cups powdered sugar with 2-4 tablespoons apricot nectar until smooth and pourable. Add more nectar, 1 tablespoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to seep into the cake.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
141g
Fat
15g
Carbs
18g
