223 apricot cake recipes

Apricot brandy pound cake with sour cream, four extracts, and a fragrant boozy crumb. A tall tube-pan cake with a tight golden crust and tender, custardy interior.

Pumpkin apricot cake roll, a tender spiced pumpkin sponge rolled around an apricot filling. A stunning autumn dessert that looks harder than it is.

Raspberry-filled apricot cake uses apricot nectar in a doctored yellow cake mix, layered with raspberry jam and apricot whipped frosting. Toasted coconut tops this four-layer stunner.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

Light apricot almond cake made with ground almonds, egg whites, and fresh apricot slices on top. No egg yolks, no heavy batter, just a tender, airy French-style fruit cake served warm.

Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.

Easy tube cake made with yellow cake mix and apricot nectar, soaked with a hot rum-butter glaze for boozy sweetness.

Flour-free Passover cake layered with cinnamon apples and dried apricots, topped with walnuts and cinnamon sugar. Light, fruity, and made with matzoh meal.

Bisquick pound cake with cream cheese, soaked in orange liqueur syrup and finished with a glossy apricot glaze. A bakery-worthy tube cake from a baking-mix shortcut.

Easy bundt cake made with cake mix, apricot nectar, and fluffy egg whites, soaked with a warm buttermilk glaze for tender sweetness.

Tender bundt cake layered with cinnamon-walnut streusel and studded with dried apricots, finished with a sweet almond glaze that drips down the ridges.

Apricot white chocolate muffins with cinnamon-poached apricots, nutmeg, and good quality white chocolate. The poaching liquid adds apricot flavor right into the batter.

Apricot brandy cake layers a tender, spice-kissed crumb with sticky apricot preserves and brandy buttercream frosting. The secret? Apricot baby food keeps the cake moist and fruit-forward with zero fuss.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

A golden and delicious cake that will have your family begging for a second slice!

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.