Apricot Blueberry Cake

Apricot Blueberry Cake

SheKnows
  • Prep: 15 min
  • Cook Time: 1 hr
  • Total: 1 hr 15 min
  • Serving: 12

Apricot Blueberry Cake has a hint of lemon flavor.

Ingredients

  • 1 package yellow cake mix
  • 1 small package instant lemon pudding
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 1 can blueberries, drained
  • 1/2 cup dried apricots, chopped
  • Topping: 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup walnuts, chopped

Directions

  1. Combine and beat well the cake mix (less 2 tablespoons), pudding, eggs, oil and sour cream. Set aside.
  2. Mix together blueberries, apricots and reserved 2 tablespoons cake mix. Fold into cake batter. Put 1/2 the batter into a greased and floured angel food cake pan.
  3. Mix together topping ingredients; sprinkle half on batter. Layer the second half of cake batter and then sprinkle with remaining topping. Pat lightly.
  4. Bake at 350 degrees F for 1 hour. Allow to cool before removing from pan.

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