Old fashioned apricot nectar cake is an easy pound cake recipe that starts with yellow cake mix. The apricot nectar juice adds a light, citrus flavor. Sour cream and butter make this cake fluffy and super moist.
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I'm excited and honored to share with you this apricot nectar cake recipe. Apricot nectar cake is a classic Southern dessert, 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.
Why You'll Love This Cake
Flavor - This cake uses apricot nectar juice which adds a hint of citrus flavor. It's a light and fluffy cake; not heavy or dense so it won't leave you wanting to take a nap in your favorite recliner.
Cake Mix - Store-bought cake mix saves you some prep time (the flour, salt, baking soda, and baking powder are already measured out perfectly for you).
One Cake Pan - This is a one-layer, Bundt pan recipe. Only one layer to think about plus it's baked in a pretty Bundt cake design making it special for any occasion!
Moist Cake - This recipe calls for sour cream and real butter. Sour cream makes this cake super moist and butter adds a rich buttery flavor and also adds moisture.
Easy Glaze - A simple, light glaze with a sweet, citrus flavor that compliments this cake so well!
What Goes Into This Recipe
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 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.
How to Make Apricot Nectar Cake
(1) 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.
(2) Pour cake batter evenly into the 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 a toothpick inserted comes out clean.
(3) Cool cake in pan for 15 minutes, then transfer to a wire rack to completely cool.
(4) After the cake completely cools, place it on a cake platter; add the glaze, if desired.
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.
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!
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.
Expert Tips
- Be sure to grease and flour the bundt pan; non-stick spray that contains only oil will not prevent the cake from sticking.
- To ensure the cake bakes and rises evenly, after you've poured the cake batter into the cake pan, gently tap and rotate the cake pan on the countertop to remove any air bubbles that may have formed. Use a spoon or spatula to make sure the batter is level.
- Make the cake the day before you plan to serve it. The cake will be even more flavorful and moist the next day!
More Cake Recipes
This recipe was originally published in 2018 and was updated in 2021.
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Recipe
Apricot Nectar Cake
Equipment
- Bundt pan
- large mixing bowl
- measuring cup(s)
- measuring spoons
- wire rack (for cooling cake)
Ingredients
CAKE INGREDIENTS
- 1 box Yellow cake mix
- 1 stick Butter, softened
- ½ cup Sugar
- 8 oz Sour Cream
- 4 Eggs
- ¼ cup Apricot nectar
- 1 tablespoon Vanilla extract
GLAZE INGREDIENTS
- 2 cups Confectioners sugar
- 2-4 tablespoon water, lemon juice, or apricot nectar I prefer lemon juice for a sweet & tart glaze
Instructions
CAKE DIRECTIONS
- 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.
GLAZE DIRECTIONS
- 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.
Notes
- If desired, add a simple glaze of 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 it to the consistency of honey.
- Be sure to grease and flour the bundt pan; non-stick spray that contains only oil will not prevent the cake from sticking.
- To ensure the cake bakes and rises evenly, after you've poured the cake batter into the cake pan, gently tap and rotate the cake pan on the countertop to remove any air bubbles that may have formed. Use a spoon or spatula to make sure the batter is level.
- Make the cake the day before you plan to serve it. The cake will be even more flavorful and moist the next day!
shoshana
this is my daughter's favorite can. I have made for her for 40 years now. It is moist and so easy. While it says it will last three days, I have never had 1 last more than 24 hours!
MyKitchenSerenity
Thank you for your comment, Shoshana! We love this cake, too. It gets gobbled up quickly!
Lisa Jones
This apricot Bundy cake was amazing. My whole family loved it and it isn't easy getting us to agree on food. It reminded me of a Louisiana crunch cake for some reason. Everyone reading this you have to try it!
MyKitchenSerenity
Thanks for letting me know, Lisa! This makes me SO happy that everyone liked it You are right, this cakes is similar to a Louisiana Crunch Cake. Now, I wish I had a slice of this cake ☺️