The best delicious Raspberry Filled Apricot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry Filled Apricot Cake recipe today!
Hello my friends, this Raspberry Filled Apricot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Raspberry Filled Apricot Cake is amazingly delicious, and addictive, everyone will be asking for more Raspberry Filled Apricot Cake.
What Makes This Raspberry Filled Apricot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry Filled Apricot Cake.
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1 pk (2.5oz) Yellow cake mix,
-pudding included.
1 1/3 c Apricot nectar
2 Eggs
FILLING
1 c Raspberry spreadable fruit
-or jam
FROSTING
1 pk (1oz) vanilla instant
-pudding mix-sugar free
1/2 c Skim or low fat milk
2 tb Apricot nectar
1 Container (8 oz) frozen
-light whip topping thawed
3 tb Coconut, toasted
Heat oven to 350 F Lightly grease and flour two 9-or 8-inch round cake
pans. In large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at
low speed until moistened; beat 2 min. at high speed. Pour into greased and
floured pans. Bake 350 F for 25 to 35 min or until toothpick inserted in
center comes out clean. Cool 15 min; remove from pans. cool completely. to
assemble cake, slice each cake layer in half horizontally to make 4 layers.
Place 1 cake layer cut side up on serving plate;spread with 1/3 cup
spreadable fruit. Repeat 2nd & 3rd layers with fruit. Top with remaining
cake layer. In small bowl combine pudding mix, milk and 2 T apricot nectar;
blend well. Add thawed whip topping beat at low speed 2 min. Frost sides
and top of cake. Sprinkle top with toasted coconut. Refrigerate at least 2
hrs before serving. Store in refrig. Tip: to toast coconut, spread on
cookie sheet; bake at 350 for 7 to 8 min. or until golden brown, stirring
occasionally. Bake at 350F for 25 or 35 min. (Bake 8-inch pans 30 to 40
min.
Yields
12 Servings
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