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Apricot Puree Cake recipe

Easiest and best apricot cake you’ll everbake.

Recipe: Apricot Puree Cake

1 (18.25-ounce) package lemon cake mix
1/2 cup granulated sugar
4 large eggs
1 cup pureed Washington apricots
3/4 cup vegetable oil
Hot Apricot Syrup (recipe follows)

  • Combine cake mix, sugar, eggs, apricotpuree and oil; mix well.
  • Bake as directed in greased and floured13 x 9 x 2-inch pan 50 to 60 minutes or until wooden pick insertednear center comes out clean.
  • Pierce entire cake with fork or skewer.Spoon Hot Apricot Syrup evenly over cake. Allow cake to standat lest 24 hours before serving so cake becomes moist and flavorful.

    Makes 12 servings.

    Hot Apricot Syrup: Combine 1 cup granulated sugar, 1/2 cup each pureedWashington apricots and lemon juice and 1 teaspoon grated lemonpeel; mix well. Bring mixture to boil.

    Recipe provided courtesy of WashingtonState Fruit Commission

    Apricot Chiffon No Bake – Kitchen Cat

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  • Comments

    1 Comment


    Once your cake is out the oven and cooled for at least 5 minutes, spread a thin layer of puree over the top and sprinkle with the nuts. Preheat the oven to 180?

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