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Apricot Layer Cake

 Apricot Layer Cake
"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.
12 ServingsPrep: 25 min. Bake: 35 min. + cooling


  • 1 package white cake mix (regular size)
  • 1-1/4 cups water
  • 3 egg whites
  • 1/3 cup canola oil
  • 1 tablespoon grated orange peel
  • 1 teaspoon orange or McCormick® Pure Lemon Extract
  • 2/3 cup apricot preserves
  • 1/2 cup butter
  • 3-1/2 to 4 cups confectioners' sugar
  • 1/3 cup orange juice
  • 1/4 cup chopped pecans


  • In a large bowl, combine the first six ingredients; beat on low speed
  • for 30 seconds. Beat on high for 2 minutes. Pour into two greased
  • and floured 9-in. round baking pans.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near
  • the center comes out clean. Cool in pans for 10 minutes before
  • removing to wire racks to cool completely.
  • For frosting, in a small heavy saucepan, cook butter over medium heat
  • for 5-7 minutes or until golden brown. Pour into a large bowl; beat
  • in confectioners’ sugar and orange juice.

2 of 2

Apricot Layer Cake (continued)

Directions (continued)

  • Cut each cake horizontally into two layers. Place bottom layer on a
  • serving plate; spread with half of the apricot preserves. Top with a
  • second layer; spread with 1/2 cup frosting. Top with a third layer;
  • spread with remaining apricot preserves. Top with the remaining
  • layer. Frost top and sides of cake with remaining frosting.
  • Sprinkle with nuts. Store in the refrigerator. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 511 calories, 20 g fat (7 g saturated fat), 20 mg cholesterol, 376 mg sodium, 82 g carbohydrate, 1 g fiber, 3 g protein.