BUTTER PECAN CAKE WITH APRICOTS

Butter Pecan Cake with Apricots image

Doctor a cake mix with a can of fruit. A sweet layer of fruit preserves hides under the creamy frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 15

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ butter pecan cake mix
3/4 cup water
1/4 cup vegetable oil
3 eggs
1 can (15.25 oz) apricot halves, drained, chopped (slightly less than 1 cup)
3/4 cup apricot preserves
1 container Betty Crocker™ Whipped whipped cream frosting
15 pecan halves or pieces

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered.

Nutrition Facts : Calories 320, Carbohydrate 52 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 35 g, TransFat 1 1/2 g