Apricot preserves, generously spread between layers of Duncan Hines Golden Yellow Cake and cream cake, present a delightful alternative to berries. Garnish your Apricot Cream Cake with coconut flakes to create a tropical contrast.
Cake:
Filling:
- 1 (18 oz) jar apricot preserves
Frosting:
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 3/4 cup milk
- 1 1/2 cups whipping cream
- 1/4 cup toasted flaked coconut
- apricot halves
- mint leaves
- Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
- Split each cake layer in half horizontally. Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
- Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.
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Muffin Maven (7 discussions) on Jun 7, 2011 at 09:49 PM
Do you mean "Apricot Jam? I keep a goodly supply in my pantry for layer cakes and muffin filling
Rating:
pallor17 (1 discussion) on Dec 24, 2009 at 08:20 AM
This cake is so sweet and delicious. I actually could not find plain apricot preserves and so I used a store brand one which was made with some passion fruit instead. Also, even though my baking skills are limited this was an easy recipe to make and you can garnish it any way you like (which I did since I do not like coconut). Definitely give this one a try. Though it looks complicated, it's Mickey Mouse 101 to create!
