Apricot Nectar Cake

4.74 from 15 votes
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Apricot Nectar Cake is one of my favorite desserts. Lemon cake is given a twist with apricot nectar and topped with a apricot nectar icing. A delicious cake perfect for any occasion. 

Originally posted March, 2015- Edited and republished March 18, 2019. 

Half of a Apricot Nectar Cake on a cake plate with yellow dish towel in the background
Apricot Nectar Cake
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Spring is in the air! Let me tell you, I am ready for the sunshine, flowers, and my favorite spring desserts like this apricot nectar cake, lemon pull-apart bread and lemon cookies. I actually went out today and started buying a few things for the kid’s Easter baskets.

Speaking of Easter, if you are looking for the perfect dessert for your Easter gathering, look no further. This is a recipe my great grandmother used to make. It is so refreshing (I think that is the right word), moist and delicious. You can see in the pictures that I am a big fan of the glaze. I add quite a bit to mine but feel free to add as much or as little as you like.

Apricot Nectar Batter in a Bundt Pan

How to Make Apricot Nectar Cake

This cake needs just a few ingredients. The apricot nectar sets it apart from other bundt cakes. I am able to find apricot nectar in the juice aisle of my local grocery store. 

  • The first important step is making sure the bundt pan is properly greased. You can either rub it with shortening and then dust with flour or heavily spray with non-stick cooking spray. 
  • Mix together lemon cake mix, sugar, nectar, eggs and vegetable oil. 
  • Pour into greased bundt pan and bake for approximately 40 minutes. 
  • Remove from the oven and let cool about 10 minutes before removing from pan.
  • Turn out on a cake plate and let finish cooling.
Baked Apricot Nectar Cake on a cake plate

Apricot Icing

Mix together apricot nectar, powdered sugar and milk. Drizzle over cake. 

Slice of Apricot Nectar Cake on a white plate and a yellow napkin

Tips for Making Apricot Nectar Cake

  • You can usually find apricot nectar juice in the juice aisle of the grocery store or sometimes the health food section. I have seen it in a glass bottle or a can.
  • Use an electric mixer to insure all ingredients are combined. 
  • Test to make sure cake has finished baking by lightly pressing to see if it springs back. You may also insert a toothpick to see if it comes out clean. 
  • Make sure cake is completely cooled before icing. 

You May Need:

I love this 12-cup standard bundt cake pan. 

More Delicious Cake Recipes

Apricot Nectar Cake Recipe

Easy, moist cake wonderful for any spring events like Mother’s Day or Easter. 

**Did you make this recipe? Be sure to give it a star rating below. 

Bundt cake with icing on cake stand.
4.74 from 15 votes

Apricot Nectar Cake

By Heather
Delicious Apricot Nectar Cake
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 12

Ingredients 

  • 1 box lemon cake mix
  • 1 cup apricot nectar
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1/2 cup sugar
  • 2 cups powdered sugar
  • 1/2 cup apricot nectar for glaze

Instructions 

  • Preheat oven to 325 degrees.
  • Grease bundt pan with shortening.
  • Mix together cake mix, 1 cup apricot nectar, 3/4 cup oil, eggs, and sugar in mixer at medium speed for 3 minutes.
  • Pour mixture into greased bundt pan.
  • Bake for 40-50 minutes.
  • Let cake cool and then place on plate to release cake from pan.
  • Mix together powdered sugar and 1/2 cup apricot nectar.
  • Drizzle glaze on cooled cake and serve.

Notes

You can usually find apricot nectar juice in the juice aisle of the grocery store or sometimes the health food section. I have seen it in a glass bottle or a can.
  • Use an electric mixer to insure all ingredients are combined. 
  • Test to make sure cake has finished baking by lightly pressing to see if it springs back. You may also insert a toothpick to see if it comes out clean. 
  • Make sure cake is completely cooled before icing. 

Nutrition

Calories: 418kcal | Carbohydrates: 66g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 335mg | Potassium: 64mg | Sugar: 49g | Vitamin A: 355IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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14 Comments

    1. I’m sorry this happened. My mother and I have been making this recipe for years and years. There could be a few possible reasons for it sinking. Sometimes if you over beat the batter it can cause the batter to have too much air which might bake it collapse. It might also be an oven temperature thing. You could try baking 15 degrees higher. Hope this helps.

    2. 3 stars
      Mine did too. Hope it tastes good. Maybe 3 minutes is too long to mix? Any professional bakers out there know why this happens?

    3. I have my mother’s recipe, which is the same as this one (except this one has more glaze and I’m all for that). Her recipe called for Duncan Hines Lemon Supreme cake mix. I read on a posting that Duncan Hines cake mix now causes the cake to fall for some reason. I used it and sure enough, it did. The last time I made it, I used Betty Crocker Vanilla cake mix and added a teaspoon of lemon extract and it turned out perfectly. Don’t know what it is about Duncan Hines now!

    1. Hi Debby, are you making it in a bundt pan? Couple things that could be causing it to sink: – Sometimes opening oven door too early could cause it to sink. Over beating the batter can also sometimes cause a cake to sink in the middle. Hope this helps. Have a great night!

  1. Was given this recipe many years ago and lost it. Thank you for posting it! It was a hit as usual. Flavorful, moist and just a beautiful cake!