This dessert is perfect for those warm summer nights when you want something sweet and citric. The recipe comes from my boss's grandmother, Ms. Finley. I got to try a slice of her apricot version and fell in love. When I got the recipe, my boss mentioned that it could also be made with peach nectar if I didn't want to use apricot. I was immediately sold! I highly recommend trying the peach version, it's my favorite. This cake is one of those desserts that makes you crave it again as soon as you finish the last slice. It's moist and light with a sweet drizzle poured over the top. Whether you're a lover of apricots or peaches, I think you'll discover that this is a recipe that you'll want to make time and time again. Enjoy!
Ingredients:
- One box of Duncan Hines Lemon Supreme cake mix
- Four large eggs
- 1/2 cup of sugar
- 3/4 cups of vegetable oil
- One cup of Jumex apricot or peach nectar in a can (looks like a soda can)
- Powdered sugar
Instructions
1. Combine the cake mix, eggs, sugar, oil, and nectar in a bowl.
2. Bake in a bundt pan for 45 minutes at 350 degrees. Be sure to coat your pan thoroughly with PAM cooking spray or it will stick!
3. Mix remaining nectar and two tablespoons of powdered sugar. Slowly add more powdered sugar until you get to thin, pourable consistency. Drizzle over warm cake.
*Does not have to be refrigerated.
