Apricot Pumpkin Cake Recipe

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Apricot Pumpkin Cake Recipe
Apricot Pumpkin Cake Recipe photo by Taste of Home
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Apricot Pumpkin Cake Recipe

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Apricots mixed with pumpkin quick bread mix makes a simply delicious moist cake.
MAKES:
9 servings
TOTAL TIME:
Prep: 5 min. Bake: 25 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 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 large 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 11x7-in. baking dish.
Bake at 375° for 22-27 minutes or until a toothpick inserted in 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.
Originally published as Apricot Pumpkin Cake in Weeknight Cooking Made Easy Annual 2005, p322

Nutritional Facts

1 each: 568 calories, 21g fat (3g saturated fat), 47mg cholesterol, 381mg sodium, 90g carbohydrate (67g sugars, 3g fiber), 5g protein.

  • 1 cup chopped dried apricots
  • 1 package (14 ounces) pumpkin quick bread/muffin mix
  • 1 cup water
  • 2 large eggs
  • 3 tablespoons canola oil
  • 1 can (15 ounces) apricot halves, drained
  • 1 can (16 ounces) cream cheese frosting
  • 1/2 cup chopped pecans
  1. 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.
  2. In a large bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11x7-in. baking dish.
  3. Bake at 375° for 22-27 minutes or until a toothpick inserted in 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.
Originally published as Apricot Pumpkin Cake in Weeknight Cooking Made Easy Annual 2005, p322

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