Apricot Nectar Cake Recipe: A Slice of Sunshine

Apricot nectar cake with yellow cake mix

Apricot nectar cake is a delightful dessert that combines the flavors of apricot nectar with cake mix, typically resulting in a moist and flavorful cake.

Apricot nectar cake recipe

This cake is one of my favorite ways to use apricot nectar, as it infuses the batter with a delicate, fruity flavor that is simply irresistible. It is often described as having a predominant lemon flavor due to the use of lemon cake mix and glaze, while the apricot nectar contributes moisture and sweetness without an overpowering apricot taste.

Apricot nectar cake
Apricot nectar cake with yellow cake mix

You can enjoy this cake with:

  • A dollop of freshly whipped cream or ice cream
  • Fresh berries (like strawberries, raspberries, or blueberries)
  • Beverages: coffee, tea, light white wine (such as a Riesling or Moscato), or apricot juice.

Here is how to make the Apricot Nectar Cake:

Apricot nectar bundt cake

Apricot Nectar Cake

A moist, flavorful dessert that combines the subtle sweetness of apricots with a tender, buttery cake. This delightful treat features a soft, golden sponge infused with apricot nectar, giving it a unique fruity essence.
Prep Time 15 minutes
Cook Time 50 minutes
Cooling time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

For the cake

  • 15.25 oz yellow cake mix 1 package
  • 3/4 cup apricot nectar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 3 oz apricot-flavored gelatin package
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

For the glaze

  • 1 cup powdered sugar
  • 2 tablespoons apricot nectar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking pan.
  • In a large bowl, combine the yellow cake mix, apricot nectar, vegetable oil, eggs, apricot-flavored gelatin, vanilla extract, and almond extract. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.
  • Pour the batter into the prepared pan. Bake for 45-50 minutes for a bundt pan or 35-40 minutes for a 9×13-inch pan, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, apricot nectar, and vanilla extract until smooth.
  • When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack. While the cake is still warm, drizzle the glaze over the top, allowing it to soak in and create a sweet, glossy finish.
  • Let the cake cool completely before slicing and serving.
Keyword apricot, apricot nectar cake, baking recipes, bundt cake, cake, pound cake

To keep your apricot nectar cake fresh, store it at room temperature in an airtight container for up to 2 days. Refrigerate for 5 to 7 days, bringing it to room temperature before serving.

For longer storage, wrap unfrosted cakes tightly in plastic wrap and foil, or freeze frosted cakes uncovered until firm, then wrap them securely. A frozen cake stays good for up to 3 months, and thaw it in the refrigerator overnight for the best results.

Variations

1. Apricot-Almond Cake

For an elevated twist, the apricot-almond variation intensifies nutty notes. To achieve this:

  • Almond extract can be increased to 1/2 tsp
  • Sliced almonds should be folded into the batter 1/2 cup
  • Additional almonds may be sprinkled on top before baking

2. Apricot-Coconut Twist

The tropical allure of coconut complements the apricot’s fruitiness beautifully. To create this variation:

  • Shredded coconut needs to be added to the batter 1 cup
  • Coconut extract can replace almond extract
  • Coconut milk may substitute for half of the apricot nectar

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