Ingredients for Apricot Cream Cake
- 1 (18.25 ounce) package Duncan Hines Moist Deluxe Yellow Cake Mix
- Vegetable Oil (according to cake mix package directions)
- Eggs (according to cake mix package directions)
- Water (according to cake mix package directions)
- 1 1/2 cups Apricot Preserves
- 1 (3.4 ounce) package Vanilla Flavor Instant Pudding And Pie Filling Mix
- 3 cups Milk
- 2 cups heavy Whipping Cream
- 1/2 cup toasted Flaked Coconut
- 6 fresh Apricot Halves
- a few fresh Mint Leaves
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How to Make Apricot Cream Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Prepare your favorite white cake mix according to package directions, baking in the prepared pans. Cool completely.
- Once cool, carefully level the tops of the cakes and slice each cake layer horizontally into two layers, creating four layers total.
- Set aside 1 tablespoon of apricot preserves for glazing.
- Place one cake layer on a serving plate.
- Spread one-third of the remaining apricot preserves evenly over the cake layer.
- Repeat with the remaining cake layers and preserves, leaving the top layer plain.
- Prepare instant vanilla pudding mix according to package directions using ¾ cup milk.
- In a large bowl, beat 2 cups of heavy whipping cream with an electric mixer until soft peaks form.
- Gently fold the prepared pudding into the whipped cream until just combined.
- Spread the cream mixture evenly over the top and sides of the cake.
- Garnish with ½ cup toasted coconut flakes, 4-6 fresh apricot halves, and a few fresh mint leaves.
- Warm the reserved 1 tablespoon of apricot preserves in a small saucepan over low heat. Gently brush the warm preserves over the apricot halves for a glossy glaze.
- Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the cream to set.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
195g
Fat
47g
Carbs
27g
