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Lemon Apricot Cake II (VRP 090)

Lemon Apricot Cake II  (VRP 090)

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Lemon Apricot Cake Recipe

Lemon Apricot Cake

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Lemon Apricot Cake Recipe Recipe

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Lemon Apricot Cake e1544639319888

Lemon Apricot Cake Recipe


  • 1 package Pillsbury Lemon Batter Cake Mix
  • 1 can (1lb. 1oz.) apricot halves, unpeeled, undrained with no pits
  • 3 eggs


  1. Combine in large mixer bowl cake mix, apricot halves with syrup and 3 eggs.
  2. Blend and beat as directed on package.
  3. Bake in a Bundt pan, generously greased and lightly floured, for 40 to 45 minutes or until top springs back when touched lightly in center.
  4. Cool cake 15 minutes before removing from pan; cool completely on wire rack.


  1. Heat 10 oz. jar apricot preserves.
  2. Pour over cake to glaze; cool.


Note: If mixing by hand, mash fruit first.

At High Altitudes:

  1. Prepare recipe above
  2. Bake at 375° for 30 to 35 minutes.

Lemon Apricot Cake Recipe

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