Apricot-Almond Cream Cake
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1 Hr 44 Min
Prep : 30 Min Cook: 1 Hr 14 Min
How do you turn a boxed cake mix into a fabulous dessert? Follow the recipe for our Apricot-Almond Cream Cake and find out!
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (2-layer size) white cake mix
2
1/2 cup sliced almonds
3
1/2 cup sugar, divided
4
4 fresh apricots
5
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
6
2 cups thawed Cool Whip Whipped Topping
7
1/4 cup apricot jam
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Prepare cake batter and bake as directed on package for 2 (8-inch) round cakes, substituting square pans for the round pans if desired. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Step 3
Meanwhile, cook nuts and 3 Tbsp. sugar in nonstick skillet on medium-high heat 5 min. or until sugar is completely dissolved and nuts are evenly coated with sugar glaze, stirring constantly. Spread onto baking sheet sprayed with cooking spray; cool completely. Step 4
Cut apricots in half; discard pits. Cut fruit into thin slices. Reserve a few apricot slices for garnish. Beat cream cheese in medium bowl with mixer until creamy. Add remaining sugar; mix well. Gently stir in Cool Whip, then remaining sliced apricots. Step 5
Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading 3/4 cup Cool Whip mixture between each layer. Step 6
Microwave jam in microwaveable bowl on HIGH 20 sec. or until heated through; stir. Drizzle over cake; spread to completely cover top of cake, allowing excess jam to drizzle down side. Step 7
Top cake with remaining Cool Whip mixture. Garnish with reserved apricot slices. Break candied nuts into small pieces; sprinkle over cake. Kraft Kitchen Tips!
Keeping it Safe
Refrigerate any leftover frosted cake.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value
Fat 19 g
Saturated fat 6 g
30 %
Cholesterol 55 mg
Sodium 270 mg
11 %
Carbohydrate 36 g
Fibre 1 g
Sugars 27 g
Protein 5 g
Vitamin A
8 %
Vitamin C
2 %
Calcium
8 %
Iron
4 %
Servings
16 servings, 1 piece (92 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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