Favorite Apricot Nectar Cake

READY IN: 52mins
Recipe by Courtly

Yum! I can't wait to try this recipe. It is from "The Cake Mix Doctor" By Ann Byrn.

Top Review by Rozanne Lamar

I have been making this cake since my daughter turned 2. She is 38 and this is still her favorite cake. We have 5 grown children and 3 grands and another on the way. I know when I make this cake it will be gone by bed time. This cake is wonderfully moist and soooo good! I adjust the icing a little so that it is not too sweet. I also cannot always find the apricot nectar. When I cannot find the apricot nectar I use Mango nectar. You know this is a family favorite when you are heating the oven to bake one for the 4th and it is about 100 degrees outside! This one is a family tradition!

Ingredients Nutrition


  1. Preheat oven to 325. Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour. Shake out excess flour.
  2. Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. The batter should look thick and smooth. Pour batter into prepared pan. Place pan in oven.
  3. Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes.
  4. Prepare glaze. Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes.
  5. Run a long, sharp knife around the edge of the cake and invert it onto a platter. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Spoon glaze onto cake so that it seeps down into the holes. Let the cake cool before slicing.

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