Glazed Apricot,Orange,Lemon Bundt Cake

READY IN: 1hr 25mins
YIELD: 20 Slices
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box 2-layer yellow cake mix or (18 ounce) box lemon cake mix
  • 1
    tablespoon lemon flavoring
  • 2
    tablespoons frozen orange juice concentrate
  • 1
    cup sugar
  • 1
    cup apricot nectar (or other flavors)
  • 14
    cup salad oil
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DIRECTIONS

  • Grease and flour a 10" Tube Pan.
  • Preheat oven to 325 degrees.
  • Combine cake mix, lemon flavoring, orange concentrate, sugar, nectar, oil in a large bowl. Use a beater, mix at medium speed for about 2 minutes.
  • 4. Add 4 eggs one at a time and beating after each.
  • 5. Pour carfully into the greased,floured tubed pan.
  • 6. Bake for one hour or until cake springs back when lightly touched.
  • 7. Remove cake from oven; let cool. Then flip over from tube pan, invert and place on dish. Store in cake pan.
  • Glaze: Blend about 2 cups powdered sugar, 1/2 tsp lemon juice, and 1 tablespoon frozen orange concentrate. Mix well and drizzle over cake and sides. Cake freezes well and remains moist.
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