Apricot Almond Dump Cake
Apricot Almond Dump Cake is a heavenly dessert that combines the sweet, juicy flavors of apricots with the satisfying crunch of toasted almonds. This simple yet delightful cake features a golden crust and is perfect for summer gatherings or cozy nights in. With just a few ingredients and minimal prep time, this recipe invites everyone to savor nostalgia in every bite. Serve it warm with whipped cream or vanilla ice cream for an indulgent treat that will leave your guests asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 can (21 oz) apricot pie filling
- 1 box (15.25 oz) yellow cake mix
- 1 cup sliced or slivered almonds
- 1 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Evenly spread the apricot filling across the bottom of the baking dish.
- Sprinkle the dry cake mix evenly over the apricot layer without mixing.
- Add sliced almonds on top of the cake mix.
- Drizzle melted butter evenly over all layers.
- Bake for 40-45 minutes until golden brown. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 410
- Sugar: 23g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg