Description
A quick and effortless dump cake featuring sweet apricots, a buttery cake topping, and crunchy sliced almonds. Perfect for potlucks, family gatherings, or a warm dessert with ice cream.
Ingredients
Scale
- 2 cans (15 oz each) apricot halves in juice or light syrup, drained
- 1 box yellow or white cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup sliced almonds
- 1/2 teaspoon almond extract (optional)
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- 2. Spread the drained apricot halves evenly over the bottom of the dish.
- 3. Drizzle almond extract over the apricots, if using.
- 4. Sprinkle the dry cake mix evenly over the fruit—do not stir.
- 5. Pour the melted butter evenly over the cake mix to moisten as much of the surface as possible.
- 6. Sprinkle sliced almonds over the top.
- 7. Bake for 40–45 minutes, or until golden brown and bubbling around the edges.
- 8. Let cool slightly before serving. Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
- You can substitute fresh or frozen apricots when in season.
- Add a pinch of cinnamon or nutmeg for extra flavor.
- For an extra-crispy topping, broil the cake for 2–3 minutes at the end of baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: dump cake, apricot, almonds, easy dessert, potluck