Apricot Dump Cake

Apricot Dump Cake


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This recipe for Apricot Dump Cake is super easy.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

16 servings


  • 1 box Betty Crocker Super Moist Yellow Cake Mix (dry)
  • 2 (15 oz.) cans Taste of the West Apricots, undrained
  • 1 stick Blue Bonnet Light Margarine, melted

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Dump two cans Apricots with syrup into the bottom of a 13 x 9 cake pan; cut fruit up into chunks. Sprinkle dry cake mix over top the fruit; pour melted margarine over top. Bake at 350 for 45 to 50 minutes. Serve warm with Cool Whip free.

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