Apricot Dream Dump Cake Recipe
This Apricot Dream Dump Cake is like a sweet, sunshine-filled hug in dessert form! With its golden apricot filling and buttery, crumbly topping, it’s the perfect blend of fruit and cake that’ll make your taste buds do a happy dance.
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 2 15-ounce cans apricot halves in syrup drained
- 1 15.25-ounce box yellow cake mix
- 1 cup unsalted butter melted
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Start by preheating your oven to 350°F (175°C). This will give you just enough time to contemplate whether you’ve ever actually seen an apricot in the wild.
- Drain the apricot halves and arrange them evenly in the bottom of a 9x13-inch baking dish. Imagine you’re creating a fruity foundation for your dream cake—no pressure.
- Sprinkle the yellow cake mix evenly over the apricots. No need to mix—this is a dump cake, after all. Channel your inner lazy diva!
- Sprinkle the shredded coconut and chopped pecans over the cake mix, then dust with cinnamon and nutmeg. It’s like a tropical vacation meets a cozy autumn day!
- Drizzle the melted butter evenly over the top of the cake. Every inch of that cake mix should get some buttery love.
- Pop the dish in the oven and bake for 45-50 minutes, or until the top is golden brown and bubbly. The smell wafting through your kitchen will be so good, your neighbors might "accidentally" drop by.
- Allow the cake to cool for a few minutes before serving. Serve warm, preferably with a scoop of vanilla ice cream, and enjoy the sweet, dreamy deliciousness.
Notes
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Nutrition
Calories: 385kcalCarbohydrates: 45gProtein: 3gFat: 22gSaturated Fat: 12gCholesterol: 50mgSodium: 325mgFiber: 2gSugar: 26g
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