Apricot Cream Cake Recipe

Ingredients for Apricot Cream Cake

• Duncan Hines Moist Deluxe Yellow Cake Mix
• Vegetable Oil
• Eggs
• Water
• 1 (12 oz) jar apricot preserves
• Vanilla Flavor Instant Pudding And Pie Filling Mix
• ¾ cup milk
• 2 cups heavy whipping cream
• Flaked Coconut
• 4-6 fresh apricot halves
• Mint Leaf

How to Make Apricot Cream Cake

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. Prepare your favorite white cake mix according to package directions, baking in the prepared pans. Cool completely.
4. Once cool, carefully level the tops of the cakes and slice each cake layer horizontally into two layers, creating four layers total.
5. Set aside 1 tablespoon of apricot preserves for glazing.
6. Place one cake layer on a serving plate.
7. Spread one-third of the remaining apricot preserves evenly over the cake layer.
8. Repeat with the remaining cake layers and preserves, leaving the top layer plain.
9. Prepare instant vanilla pudding mix according to package directions using ¾ cup milk.
10. In a large bowl, beat 2 cups of heavy whipping cream with an electric mixer until soft peaks form.
11. Gently fold the prepared pudding into the whipped cream until just combined.
12. Spread the cream mixture evenly over the top and sides of the cake.
13. Garnish with ½ cup toasted coconut flakes, 4-6 fresh apricot halves, and a few fresh mint leaves.
14. 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.
15. Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the cream to set.