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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

Easy Glaze

Easy Glaze

My nephew and I mixed the Mint chocolate and placed it in a squeeze bottle. We decorated chocolate bundt cake with swirls and flowers. The squeeze bottle made it sooo much easier to decorate.


strawberry surprise

strawberry surprise

when the cake is completed add fresh strawberry dipped in chocalate and white chocalate dipping and decarate the cake with the strawberries. Also add a fancy strawberry gell on the cake for decarations. the kids love it. plus they get a piece of fruit also.





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