APRICOT-ALMOND CREAM CAKE

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Apricot-Almond Cream Cake image

Looking to add something special to your usual almond cream cake? Try our Apricot-Almond Cream Cake for a new twist on a family favorite. The apricot addition makes for some very inviting and fruity notes they will want again and again.

Provided by @MakeItYours

Number Of Ingredients 7

1 pkg. (2-layer size) white cake mix
1/2 cup sliced almonds
1/2 cup sugar, divided
4 fresh apricots
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping
1/4 cup apricot fruit spread

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 2 (8-inch) round cakes, substituting square pans for the round pans if desired. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Meanwhile, cook nuts and 3 Tbsp. sugar in nonstick skillet on medium-high heat 5 min. or until sugar is completely dissolved and nuts are evenly coated with sugar glaze, stirring constantly. Spread onto baking sheet sprayed with cooking spray; cool completely.
  • Cut apricots in half; discard pits. Cut fruit into thin slices. Reserve a few apricot slices for garnish. Beat cream cheese in medium bowl with mixer until creamy. Add remaining sugar; mix well. Gently stir in COOL WHIP, then remaining sliced apricots.
  • Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading 3/4 cup COOL WHIP mixture between each layer.
  • Microwave fruit spread in microwaveable bowl on HIGH 20 sec. or until heated through; stir. Drizzle over cake; spread to completely cover top of cake, allowing excess fruit spread to drizzle down side.
  • Top cake with remaining COOL WHIP mixture. Garnish with reserved apricot slices. Break candied nuts into small pieces; sprinkle over cake.

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