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Apricot Nectar Cream Cheese Cake
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- #57682
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (18.25 ounce size) butter cake mix
1/4 cup butter
3/4 cup apricot nectar
3 eggs
2 tablespoons lemon extract
4 ounces cream cheese, softened
1/4 cup granulated sugar
1 1/2 tablespoon lemon juice
Glaze
2 lemons, juiced
1 cup sifted confectioners' sugar
directions
Preheat oven to 350 degrees F. Grease and flour a Bundt pan. Using an electric mixer, combine cream cheese, sugar and lemon juice.
Pour cake mix into bowl. Mix in butter with a fork. Pour in apricot nectar and stir. Add one egg at a time and mix. Add lemon extract and beat with an electric mixer on medium speed for 3 minutes.
Add the cream cheese mixture to the batter. Beat an additional 1/2 to 1 minute.
Bake for 45 minutes or until cake is golden brown. Glaze as soon as cake is removed from oven.
For Glaze: Combine lemon juice and confectioners' sugar. Spoon over hot cake.
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.
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.
added by
jazmin33
nutrition data
Nutritional data has not been calculated yet.
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