Lemon Apricot Cake

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READY IN: 1hr 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • nonstick cooking spray
  • 1
    (18 1/4 ounce) package lemon cake mix
  • 1
    cup water
  • 1
    (18 ounce) jar apricot preserves, divided
  • whipped topping (optional)
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DIRECTIONS

  • Preheat oven to 350. Spray two 9-inch layer pans with cooking spray.
  • Combine cake mix, water, sour cream and eggs in large bowl. Mix on medium speed for 2 minutes, scraping bowl occasionally. Pour evenly into prepared pans.
  • Bake for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
  • Cool in pans on wire rack for 15 minutes. Remove from pans; cool completely.
  • To serve, slice each layer in half horizontally making 4 layers. Place first layer on serving plate. Spread cake with 1/2 cup preserves.
  • Repeat layering with cake and preserves. Use remaining preserves for top of the cake allowing preserves to drip down the sides of the cake.
  • Serve each slice with a dollop of whipped topping, if desired.
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