Nutrition data for apricot nectar cream cheese cake Nutritional data has not been calculated yet. The recipe can also be used to make muffins, which should be baked in muffin tins lined with paper holders at 350 degrees F for about 15 to 20 minutes. Variation: You can spread all of the Cream Cheese Mixture on top of the cake batter in the Bundt pan, and you will end up with a layer of cream cheese at the bottom of the cake. Glaze as soon as cake is removed from oven.įor Glaze: Combine lemon juice and confectioners' sugar. Beat an additional 1/2 to 1 minute.īake for 45 minutes or until cake is golden brown. Add lemon extract and beat with an electric mixer on medium speed for 3 minutes.Īdd the cream cheese mixture to the batter. Meanwhile, mix together powdered sugar, lemon juice and grated rine, and orange juice, set aside.
Bake at 350 degrees for 50 minutes or until tests done. Combine on low then switch to medium and mix for two minutes. Pour batter into an ungreased 10-inch tube pan. Mix together the cake mix, lemon pudding mix, apricot nectar, oil and eggs. Using an electric mixer, mix until well blended and smooth. Combine dry cake mix, 1/4 cup sugar, 1 cup apricot nectar and oil in a large bowl. When pumpkin and fruit mixture have cooled. Mix together in a large bowl, cake mix, jello, vegetable oil, apricot nectar and eggs.
Using an electric mixer, combine cream cheese, sugar and lemon juice. Boil apricot nectar and mixed fruit together for approximately 5 minutes.
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