Old fashioned apricot nectar cake is an easy, moist cake that made its debut several years ago. The apricot nectar juice adds a light, citrus flavor and sour cream makes this popular cake super moist. This southern apricot nectar cake is perfect for spring and summer holidays such as Easter and Mother’s Day. The easy recipe uses cake mix and is a tried and true classic southern dessert.
Quick Note: This post was originally published in 2018 and was updated in 2021 to included fabulous new photographs. This post contains Amazon affiliate links to my personal favorite items. Please read my disclosure statement for details. Thank you.
Welcome to My Kitchen Serenity! I’m excited and honored to share with you this apricot nectar cake recipe. Apricot nectar cake has been around for a long time, so I was glad to find my mom’s recipe and share it with you. It’s hand-written by her on a recipe card so it’s sentimental as well.
If you’re a lemon fan like me, you’d simply love my lemon chess pie. It’s sweet and tart and a nice pie for any occasion. Now, Let’s get back to THIS fabulous pound cake recipe.
Why We Love This Cake
This cake screams spring and summer because the apricot nectar juice adds a hint of citrus flavor. It’s a “light” fluffy cake; not heavy or dense so it won’t leave you wanting to take a nap in your favorite recliner. This is a great cake for Easter and Mother’s Day, as well as any summer social event such as birthday parties and cookouts.
Easy Cake Mix Recipe
This classic apricot nectar cake recipe uses a yellow cake mix, although some people may like to use a lemon cake mix. This is mom’s recipe so I’ve always used the yellow cake mix.
What Makes This Recipe Work
This recipe calls for sour cream and real butter. Sour cream makes this cake super moist and the real butter adds a rich buttery flavor and adds to the moisture as well.
What’s the Difference Between an Apricot Nectar Cake and an Apricot Cake?
An apricot nectar cake contains only the juice of pureed apricots; it’s a popular southern cake recipe. An apricot cake actually contains lots of real apricots and reminds me more of cobbler. Apricot cake is a popular German dessert called Aprikosenkuchen.
please scroll down to the full, printable recipe card.
box of yellow cake mix – love this shortcut! Betty Crocker is my go-to brand. Substitute lemon-flavored cake mix if desired.
stick of butter – real butter adds a rich, buttery flavor and moisture.
granulated sugar – save yourself a little money and buy the store brand.
sour cream – adds moisture to prevent a dry cake. Yogurt is a good substitute; be sure to use the full fat, plain version.
eggs – for binding the cake mix and adding height and texture.
apricot nectar – adds that wonderful light citrus flavor! Goya is the most widely used brand and comes in a soda-type can. Can use mango nectar as a substitute, if necessary.
pure vanilla extract – a flavor staple for most cake recipes; real vanilla extract tastes better than imitation vanilla extract.
confectioners sugar (optional for glaze) – makes a light glaze that adds a nice finishing touch.
Preheat oven to 350F. Grease and flour bundt pan (or use something like Baker’s Joy). Place all the ingredients into a large mixing bowl and mix with your electric mixture on low speed for 1 minute. Scrape down sides of bowl and mix on medium speed for another 2 minutes.
Pour cake batter evenly into prepared cake pan. This is my favorite bundt pan from Wilton. The handles come in handy when you’re flipping the cake out of the pan to cool. Bake at 350 for about 40 minutes or until toothpick inserted comes out clean.
Cool cake in pan for 15 minutes, then transfer to a wire rack to completely cool. After the cake completely cools, place on a cake platter and add the glaze.
For the glaze, whisk together 2 cups confectioners sugar and 2-4 tablespoons of water, lemon juice, or apricot nectar. Note: it may take more liquid to get the desired consistency for the glaze. The glaze should flow smoothly; not too thin and not too thick. I like to compare to the consistency of honey. Drizzle on top of cooled cake.
A Cake for any Occasion
I recently made this cake then my husband took it to his office. It didn’t last long and several people told him it was delicious! So next time you’re needing an easy, delicious cake to take to an office function or for a family gathering, this cake is a winner!
Frequently Asked Questions
This cake will stay fresh for up to 3 days if left covered on your counter top. Keeping the cake in a plastic cake holder such as the Nordic Ware Bundt Cake Keeper will help keep the cake nice and fresh. The lid locks onto the base and is somewhat translucent.
In my opinion, cakes are always better eaten the next day. Cakes like this, especially pound cakes, seem to be moister the next day. However, I would wait to glaze this cake until the day you plan to serve it.
How to Freeze a Cake
Yes, cakes freeze well and often makes them even moister than before you froze them! Be sure the cake is completely cooled. Then wrap the cake in several layers of plastic wrap, followed by a layer of tin foil. Freeze for up to 3 months. When you’re ready to eat the cake, remove the plastic wrap and foil, then let the cake thaw on the counter top for 2-3 hours. Enjoy!
Bundt Pan Ideas
I once made a peach cobbler in my bundt pan and it turned out just fine. For 13 clever ideas for bundt pan uses, check out this article from Taste of Home. 13 Genius Things to Make with a Bundt Pan that Aren’t Cake.
More Cake Recipes on the Blog:
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Apricot Nectar Cake
- Bundt pan
- Electric mixer
- large mixing bowl
- measuring cup(s)
- measuring spoons
- wire rack (for cooling cake)
- 1 box Yellow cake mix
- 1 stick Butter, softened
- 1/2 cup Sugar
- 8 oz Sour Cream
- 4 Eggs
- 1/4 cup Apricot nectar
- 1 Tbsp Vanilla extract
- 2 cups Confectioners sugar
- 2-4 Tbsp water, lemon juice, or apricot nectar I prefer lemon juice for a sweet & tart glaze
- Preheat oven to 350F. Grease and flour bundt pan (or use something like Baker's Joy).
- Place all the cake ingredients into a large mixing bowl and mix with your electric mixture on low speed for 1 minute. Scrape down sides of bowl and mix on medium speed for another 2 minutes.
- Pour cake batter evenly into prepared cake pan. Bake at 350 for about 40 minutes or until toothpick inserted comes out clean.
- Cool cake in pan for 15 minutes, then transfer to a wire rack to completely cool. After the cake completely cools, place it on a cake platter and add the glaze.
- Mix 2 cups confectioners sugar and 2-4 tablespoons of water, lemon juice, or apricot nectar in a small bowl with a whisk. Note: start with 2 tablespoon of liquid and slow add more if needed. It may take more liquid to get the desired consistency for the glaze. The glaze should flow smoothly; not too thin and not too thick. I like to compare to the consistency of honey.
Original photographs from 2018 (back in the early days!)
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