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Apricot Cream Cake

Duncan Hines Recipe shared by:
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Apricot preserves, generously spread between layers of Duncan Hines Classic Yellow Cake and cream cake, present a delightful alternative to berries. Garnish your Apricot Cream Cake with coconut flakes to create a tropical contrast.

  • Hands-On Time: 30 Minutes
  • Total Time: 1 Hour 45 Minutes
  • Servings: Makes 12 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • Cake:
  • 1 package Classic Yellow Cake Mix
  • Filling:
  • 1 (18 oz.) jar apricot preserves
  • Frosting:
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • ¾ cup milk
  • 1½ cups whipping cream
  • ¼ cup toasted flaked coconut
  • apricot halves
  • mint leaves

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour two 9" round cake pans. Prepare, bake and cool cake as directed on package.
  2. Split each cake layer in half horizontally. Reserve 1 tbsp. preserves. Place one split cake layer on serving plate. Spread ⅓ remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
  3. Prepare pudding mix as directed on package using ¾ cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.

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Tips

Bundt Pans vs. Tube Pans

Bundt Pans vs. Tube Pans

If you don’t have a 10-inch Bundt pan, you may substitute with a 10-inch tube pan for equally excellent results. Simply follow the package instructions for the Bundt pan bake times.


Melting Chocolate

Melting Chocolate

Unsweetened baking chocolate can be melted in the microwave. Melt 1 square on HIGH (100% power) for 1 minute; stir. If necessary, microwave an additional 15 seconds stirring just until chocolate is melted.





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