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Apricot Nectar Cream Cheese Cake
Posted By Dede ~ wvhomecanner On June 24, 2010 @ 7:49 am In All Recipes,Cakes,Desserts | No Comments
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; 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.
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 (this is what I like to do).
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.
*You can replace the store-bought cake mix with homemade cake mix if you like!
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