This old-fashioned apricot nectar cake is as easy as can be!
Everyone will be asking for the recipe when you serve this apricot nectar cake–it’s a southern favorite!
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Growing up in the south, I’ve learned that the best recipes are the ones that get passed down from generation to generation, ensuring there will always be someone bringing the beloved dish to the family reunion or church potluck.
The reality is, everyone should have a special dessert recipe in their pocket that can be made quickly, easily, and that is sure to please all who eat it. One that you’re “known for” and that others always request the recipe for.
This apricot nectar cake is exactly that!
Not only is it a bright and cheery dessert, but it’s exceedingly simple. You can serve it as-is or dress it up with some fresh berries and whipped cream.
More Delicious Bundt Cake Recipes You’ll Love:
- Triple Chocolate Bundt Cake
- Applesauce Bundt Cake
- Instant Pot Rainbow Bundt Cake
- Lemon Poppy Seed Bundt Cake
- Vanilla Mayonnaise Cake
Apricot Nectar Cake Made with a Cake Mix
This apricot nectar cake is super easy to make because it starts with a cake mix!
I use a lemon cake mix, which is the traditional way of preparing this cake. I happen to love lemon desserts, so this works out well.
If you aren’t a fan of lemon, you can use a regular yellow cake mix instead, but it won’t be quite the same.
The apricot nectar adds moisture and sweetness to the cake, plus a hint of flavor–but this cake does not have an overt apricot flavor.
So it’s actually more like a lemon cake made with apricot nectar!
How to Make An Apricot Nectar Bundt Cake
It’s really easy to make this southern favorite!
Ingredients You’ll Need:
- Lemon cake mix
- Lemon Jello
- Apricot nectar
- Vegetable oil
How to Make It:
(Full printable recipe is available below)
Make the batter. First, you’ll combine all of the ingredients into the bowl of a stand mixer and mix them together on low speed. Then increase the speed for a couple of minutes to beat well.
Bake. Next, you’ll pour the batter into a greased bundt pan and pop it in the oven to bake.
Glaze. Last, you’ll brush a simple glaze onto the warm cake, allowing it to soak into the cake. The glaze will harden and form a perfect, satiny finish over the cake. It’s dreamy!
Where Do I Find Apricot Nectar in the Grocery Store?
Apricot nectar can most often be found in the juice aisle of the grocery store. Common brands include Jumex, Kern’s, and Goya.
Jumex nectar is typically sold in an aluminum can (like a soda can). Kern’s apricot nectar is sold in both larger plastic juice bottles and packages of smaller cans of nectar. Goya nectar can be found in both cans and glass bottles.
Substitutes for Apricot Nectar in Cake
If you can’t find apricot nectar in stores near you, don’t despair! Although you can order it in bulk from Amazon, it definitely costs more that way. However, there are some readily available substitutes that will work just fine.
Instead of apricot nectar, you can use mango nectar or peach nectar, which may be easier to find in your local grocery store.
Notes and Adaptations:
- Since this recipe only calls for 1 cup of nectar, you’ll likely have some leftover. You can pour the remaining apricot nectar into a freezer-safe container and freeze it.
- Although I prefer to brush the glaze over the cake so the cake is fully covered, you can also drizzle it over the cake instead.
Apricot Nectar Cake
This apricot nectar cake combines a lemon cake mix, lemon Jello, and sweet apricot nectar to make a delectable and cheery dessert!
- For the Cake:
- 15.25-oz box lemon cake mix
- 3-oz package lemon Jello
- 1 cup apricot nectar
- 1/2 cup vegetable oil
- 4 eggs
- For the Glaze:
- 1 cup powdered sugar
- 2 TBSP lemon juice
- Preheat oven to 325F and grease a bundt pan well.
- In the bowl of a stand mixer (or in a mixing bowl with an electric mixer), combine lemon cake mix, lemon gelatin, apricot nectar, vegetable oil, and eggs.
- Mix on low speed just until ingredients are combined, then increase speed to high and mix for two minutes.
- Pour batter into prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then carefully loosen from the sides of the pan by sliding a knife around the edges. Invert cake onto a serving plate.
- While the cake is still warm, whisk together confectioner's sugar and lemon juice until smooth. Brush glaze onto warm cake. The glaze will harden into a satiny finish as the cake cools.
- Apricot nectar can most often be found in the juice aisle of the grocery store. Common brands include Jumex and Goya, and the nectar is often packaged in an aluminum can (like a soda can). If you can't find apricot nectar, mango nectar or peach nectar are substitutes that work just as well.
Amount Per Serving: Calories: 324Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 352mgCarbohydrates: 50gFiber: 1gSugar: 32gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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Dennis brown says
Back in the 70s when I was introduced to this cake, is watch this delicious cake being prepared and as a kid naturally, I locked the bowl lol and when I was in high school a couple years later since I liked it so much, is bake one every 3 weeks or so, but the one thing that was never in the ingredients was the jello, so I’m trying to figure out at what point in time that got added and how it adds into the flavor to the apricot nectar… I’ve also seen a couple where pudding is added in and it can see additional moisture there as well but, I probably won’t go that far…
Maybe one day I’ll break down and try the jello in the cake mix…
Chrysti Benner says
Hi Dennis! I think making it without the jello is just fine if you prefer it that way! I think the lemon jello just gives a brighter flavor (plus some moisture and sweetness), but I think it would be okay to leave it out, especially if that’s how you’re used to it! 🙂
Nancy Taylor says
Does this recipe work with the newer cake mixes that have fewer ounces than the original mixes?
Chrysti Benner says
Hi Nancy! Yes, I use a 15.25-oz mix, which is the most common size available now. I’ll update the recipe to specify the size! 🙂