Here is my take on this recipe. I can't seem to find orange cake mix here, so I improvised. Turned out delicious!
mbamamamusings.com
Cooking
A Dessert by Any Other Box
While orange is in the name, this delicious Orange Pecan Brunch Cake also calls for fresh strawberries, kiwi slices and apricot preserves. This is definitely the tastiest way to get your morning fruit.
- 1 pkg Duncan Hines® Moist Deluxe® Orange Cake Mix
- 3 large eggs
- 2/3 cup sour cream
- 1/2 cup water
- 1/3 cup chopped pecans
- 1/3 cup vegetable oil
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- strawberry slices
- kiwifruit slices
- 1/2 cup apricot preserves
- mint leaves for garnish
- Preheat oven to 350 °F. Grease and flour 10-inch Bundt® or tube pan.
- Combine cake mix, eggs, sour cream, water, pecans, oil, lemon juice and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into pan.
- Bake at 350 °F for 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate.
- Dry fruit thoroughly between layers of paper towels. Arrange fruit pieces on top of cake. Brush with warmed preserves. Drizzle remaining preserves over top and sides of cake. Garnish with mint leaves, if desired. Serve warm or cool completely and refrigerate until ready to serve.
