Ingredients for Apricot Bundt Cake
- Yellow Cake Mix
- Apricot Gelatin
- 3 large eggs
- 2-4 tablespoons apricot nectar (for glaze)
- Vegetable Oil
- 2 cups powdered sugar
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.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
141g
Fat
15g
Carbs
18g
