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Apricot Delight Cake

Apricot Delight Cake
Apricot Delight Cake
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This is an ultra easy cake recipe. Starting with a prepared cake mix as the base of this delicious cake makes it quick to prepare.

The fruity flavors in the cake make this a great choice for a summer get-together. Who doesn't like the fresh and luscious flavors of apricot, lemon and pineapple? Combine them for this dessert recipe and there will be a lot of happy tastebuds. It is a moist and flavorful cake.

This lightly glazed cake is a great dessert, snack food and even an almost healthy, albeit indulgent, breakfast treat.

Apricot Delight Cake

  • 1 box (16.5 ounces) store-bought yellow cake mix, like Duncan Hines or Betty Crocker
  • 4 eggs, well-beaten
  • 3/4 cup canola oil
  • 3/4 cup apricot nectar (found with canned juices or in international aisle; Goya is a popular and easy to find brand)
  • 3 teaspoons lemon flavoring/extract
  • 8-ounce can crushed pineapple, sweetened or in its own juice, including juice

Glaze

  • 2 cups confectioners sugar
  • Juice of 2 fresh lemons
  1. Grease and flour a tube or bundt pan. Set aside.
  2. Preheat oven to 350°.
  3. In a large bowl, mix together all ingredients, cake mix, eggs, oil, apricot nectar, lemon flavoring and pineapple. Be sure to add in all the juice from the canned pineapple; dump in the entire can contents.
  4. Pour batter into prepared pan.
  5. Bake in preheated oven for 50 to 60 minutes or until cake is lightly browned and toothpick inserted into center comes out clean.
  6. Remove pan from oven to wire rack and allow to cool for 10 minutes before glazing with all but 1/2 cup glaze.
  7. Turn cake onto serving dish when completely cooled. Drizzle with remaining glaze.

Glaze

  1. Mix confectioners sugar and lemon juice together in a medium bowl until smooth.
  2. Pour glaze (all but 1/2 cup) over cake while it is still in the tube pan. Save 1/2 cup of glaze for the top of the cake after it is removed from the pan.

Serves 8 to 10.

Enjoy!