Cakes

Apricot Cream Cake

Recipe shared by:
Duncan Hines | Follow this Baker

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:

( 0 Comments )

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

Preheat oven to 350ºF. Grease and flour two 9" round cake pans. Prepare, bake and cool cake as directed on package.
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.
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.