Apricot Cream Cake Recipe | Yummly

Apricot Cream Cake

CRISCO
22Ingredients
15Minutes
960Calories
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Ingredients

US|METRIC
  • 1 cup dried apricots (chopped, 1/4 to 1/2-inch pieces)
  • 1 cup water
  • 1/3 cup sugar
  • 1/3 cup chopped pecans
  • 1/2 cup flaked coconut
  • 1/4 cup sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon Crisco Butter Flavor All-Vegetable Shortening
  • Pillsbury™ Baking Spray with Flour
  • cream cheese (1, 8 oz. package low fat, Neufchatel, softened)
  • 1/2 cup Crisco Butter Flavor All-Vegetable Shortening (OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening)
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST All Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 10 pecan halves
  • Smucker's Caramel Flavored Topping
  • 10 dried apricots (halved)
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    Directions

    1. PLACE chopped apricots in medium sauce pan. Add enough water to cover. Bring to a boil; reduce heat. Cover. Simmer 10 minutes or until soft. Stir in 1/3 cup sugar. Cool completely. Stir in 1/3 cup pecans.
    2. COMBINE coconut, 1/4 cup sugar, 1/4 cup nuts and melted shortening in small bowl.
    3. HEAT oven to 350°F. Coat 10-inch springform pan with flour no-stick cooking spray.
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    NutritionView More

    960Calories
    Sodium25% DV590mg
    Fat85% DV55g
    Protein16% DV8g
    Carbs39% DV116g
    Fiber16% DV4g
    Calories960Calories from Fat500
    % DAILY VALUE
    Total Fat55g85%
    Saturated Fat14g70%
    Trans Fat3.5g
    Cholesterol120mg40%
    Sodium590mg25%
    Potassium350mg10%
    Protein8g16%
    Calories from Fat500
    % DAILY VALUE
    Total Carbohydrate116g39%
    Dietary Fiber4g16%
    Sugars104g208%
    Vitamin A15%
    Vitamin C2%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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