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Apricot Pumpkin Cake

 Apricot Pumpkin Cake
Apricots mixed with pumpkin quick bread mix makes a simply delicious moist cake.
9 ServingsPrep: 5 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup chopped dried apricots
  • 1 package (14 ounces) pumpkin quick bread/muffin mix
  • 1 cup water
  • 2 eggs
  • 3 tablespoons canola oil
  • 1 can (15 ounces) apricot halves, drained
  • 1 can (16 ounces) cream cheese frosting
  • 1/2 cup chopped pecans

Directions

  • Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak
  • remaining apricots in hot water for 5 minutes; drain well. Puree in
  • a food processor or blender.
  • In a large bowl, combine the quick bread mix, water, eggs, oil and
  • pureed apricots. Stir in canned apricots. Pour into a greased 11-in.
  • x 7-in. baking dish.
  • Bake at 375° for 22-27 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Frost cake with
  • cream cheese frosting; sprinkle with pecans and reserved apricots.
  • Refrigerate leftovers. Yield: 9 servings.
Nutritional Facts: 1 piece equals 568 calories, 21 g fat (3 g saturated fat), 47 mg cholesterol, 381 mg sodium, 90 g carbohydrate, 3 g fiber, 5 g protein.