Apricot Cake - canned version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cans (27-27 oz each) apricots (2 1/2 size)1 cup chopped walnuts1 cup coconut1 yellow cake mix, unprepared1 stick of butter
Use a large oblong cake pan (11x17). Pour the apricots, juice and all, in the bottom of the pan.
Mix the chopped walnuts and coconut with the dry cake mix. Sprinkle over the apricots and dot with 1 cube of butter. Bake for one hour in 325-350 degree oven.
Cool, cut into squares, top with whipped cream if desired.
Mrs. Valentich says that the cake may look a little strange when it's removed from the oven. She said that one of her friends, a bride, threw it away when she baked it the first time, thinking it was a flop!
Number of Servings: 24
Recipe submitted by SparkPeople user SHANIHIB.
Mix the chopped walnuts and coconut with the dry cake mix. Sprinkle over the apricots and dot with 1 cube of butter. Bake for one hour in 325-350 degree oven.
Cool, cut into squares, top with whipped cream if desired.
Mrs. Valentich says that the cake may look a little strange when it's removed from the oven. She said that one of her friends, a bride, threw it away when she baked it the first time, thinking it was a flop!
Number of Servings: 24
Recipe submitted by SparkPeople user SHANIHIB.
Nutritional Info Amount Per Serving
- Calories: 191.0
- Total Fat: 10.2 g
- Cholesterol: 10.4 mg
- Sodium: 161.4 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 0.9 g
- Protein: 1.8 g
Member Reviews
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CINDY603
Very good!! I'm using Apricots from my tree in the backyard. Great to serve to guests with ice cream - 11/21/08
Reply from SHANIMCK (11/21/08)
If you substitute fresh, add some liquid. I tried it once and it came out much too dry.