Kristina Vanni Raspberry Filled Apricot Cake

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Kristina Vanni Raspberry Filled Apricot Cake

Go to COOKING “Home & Family” for today’s recipe

Tips:

  • This is a “lightened up” cake that is the perfect ending to Spring and Summer meals.
  • Instead of a heavy buttercream frosting, frozen whipped topping is mixed with apricot nectar, skim milk and sugar-free/fat-free pudding mix.
  • Spreadable fruit or jam makes a great fat-free filling for cakes.
  • Toasting coconut brings out the flavor and makes it a beautiful golden color for garnish. It also adds delicious crunch to the cake!

Ingredients

Cake:

  • 1 box (15.25 oz.) Pillsbury Moist Supreme Classic Yellow Cake Mix
  • 1 ? cups apricot nectar
  • 2 eggs

Filling:

  • 1 cup raspberry spreadable fruit or jam

Frosting:

  • 1 package (1oz.) sugar-free vanilla instant pudding mix
  • ½ cup skim or low fat milk
  • 2 Tablespoons apricot nectar
  • 1 tub (8oz.) frozen light whipped topping, thawed
  • 3 Tablespoons coconut, toasted

Steps: 

    1. Heat oven to 350° F. Lightly grease and flour two 9 or 8-inch round cake pans.

 

    1. In large bowl, combine cake mix, 1 ? cup apricot nectar, and eggs at low speed until moistened; beat 2 minutes at high speed.

 

    1. Pour into greased and floured pans.

 

    1. Bake 350° F for 25 to 35 minutes or until toothpick inserted in center comes out clean. (Bake 8-inch pans 30 to 40 min.) Cool 15 minutes; remove from pans.

 

    1. Cool completely.

 

    1. To assemble cake, slice each cake layer in half horizontally to make 4 layers.

 

    1. Place 1 cake layer cut side up on serving plate; spread with ? cup spreadable fruit.

 

    1. Repeat 2nd & 3rd layers with fruit.

 

    1. Top with remaining cake layer.

 

    1. In small bowl, combine pudding mix, milk, and 2 T apricot nectar; blend well.

 

    1. Add thawed whip topping. Beat at low speed for 2 minutes. Frost sides and top of cake.

 

    1. Sprinkle top with toasted coconut.

 

  1. Refrigerate at least 2 hours before serving. Store in refrigerator.

Tip:
To toast coconut, spread on cookie sheet; bake at 350° F for 7 to 8 min. or until golden brown, stirring occasionally.

For more information, visit Kristina Vanni’s contest website cookingcontestcentral.com.

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