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Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I got this recipe from both my mother-in-law and my stepmother. It's my husband's favorite dessert!

Ingredients Nutrition

  • 1 (18 ounce) box lemon supreme cake mix (I use Duncan Hines)
  • 4 eggs
  • 12 cup sugar
  • 34 cup vegetable oil
  • 1 (12 1/2 ounce) can apricot nectar

Directions

  1. Mix all ingredients with spoon until smooth.
  2. Bake at 350 degrees for 1 hour in a greased Bundt pan.
  3. Make a glaze with ReaLemon juice and powdered sugar and pour on cake while hot.
  4. NOTE: No specific amounts were given to me for the glaze- I usually start with about 1°C.
Most Helpful

5 5

This is the one cake that DH mentions is his favorite from childhood. It is very dense and flavorful. Very good hot from the oven, but I froze the latest. We'll see how it turns out after thawing, but it sure is a good cake fresh. Make sure you grease and flour your bundt pan well. My last one fell apart when I tried to pop it out of the pan. Good thing the glaze covers all!

5 5

Turned out fab, moist and flavorful, more compliments than box cakes normally get at one of our weekly summer picnics. It rose beautifully, making a nice tall cake (i love when a cake makes use of the entire pattern on my bundt pan). I replace 1/4 of vegetable oil with softened butter, and used an actual lemon for the glaze.

4 5

A very nice cake, indeed. Lovely and moist. We subbed peach nectar for the apricot (had it on hand). Will make again.