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Apricot Almond Dump Cake Recipe

Juicy canned apricots under a buttery golden cake-mix crust with crunchy sliced almonds — a sweet, simple dump cake.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 385
Ingredients Equipment Method

Ingredients
  

  • 2 cans apricot halves 15 ounces each, in juice or light syrup, undrained
  • 1 box yellow or white cake mix 15.25 ounces
  • 1/2 cup unsalted butter cut into 1/2-inch cubes
  • 1/2 cup sliced almonds
  • 1/2 teaspoon ground cinnamon

Equipment

  • 9x13-inch baking dish
  • Can opener
  • Small knife
  • Measuring cups and spoons
  • Serving spoon

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Pour both cans of apricots, including their juices, directly into the 9×13 inch baking dish, spreading them out into an even layer.
  3. Sprinkle the dry cake mix evenly over the layer of apricots, ensuring no large clumps remain.
  4. Distribute the cubes of butter as evenly as possible over the entire surface of the cake mix.
  5. Sprinkle the sliced almonds and the ground cinnamon over the top of the butter and dry mix.
  6. Bake for 30 to 35 minutes, or until the top is golden brown and the fruit juices are bubbling vigorously around the edges.
  7. Remove from the oven and allow the dessert to rest for 10 minutes before serving to let the juices thicken slightly.