Description
A simple and sweet apricot dump cake made with just a few ingredients juicy apricot filling topped with a buttery golden cake crust.
Ingredients
Scale
- 2 cans (15 oz each) apricot halves in syrup, drained
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 tsp cinnamon (optional)
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- 1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- 2. Spread the drained apricot halves evenly over the bottom of the dish.
- 3. Sprinkle the dry yellow cake mix evenly over the apricots.
- 4. Drizzle melted butter evenly over the cake mix, making sure to cover as much as possible.
- 5. If using, sprinkle cinnamon and chopped nuts on top.
- 6. Bake for 40–45 minutes, or until the top is golden brown and bubbly around the edges.
- 7. Let cool for 10–15 minutes before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
- For a tangier flavor, use canned apricots in juice instead of syrup.
- Try mixing in a handful of shredded coconut or oats for extra texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can also make this recipe with peaches or pineapple for a delicious variation.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 270
- Sugar: 27g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: apricot dump cake, easy dessert, fruit cobbler, cake mix recipe