APRICOT PUMPKIN CAKE

Apricot Pumpkin Cake image

Apricots mixed with pumpkin quick bread mix makes a simply delicious moist cake.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1 cup chopped dried apricots
1 package (14 ounces) pumpkin quick bread/muffin mix
1 cup water
2 large eggs
3 tablespoons canola oil
1 can (15 ounces) apricot halves, drained
1 can (16 ounces) cream cheese frosting
1/2 cup chopped pecans

Steps:

Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender., In a large bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11x7-in. baking dish. , Bake at 375° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers.

Nutrition Facts : Calories 568 calories, Fat 21g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 381mg sodium, Carbohydrate 90g carbohydrate (67g sugars, Fiber 3g fiber), Protein 5g protein.