APRICOT PINEAPPLE CAKE RECIPE

I make this Apricot Pineapple Cake a bit different. I put a layer of sliced pineapple on the bottom of the pan first then when I turn out the Apricot Pineapple Cake the pineapple is on the top and I decorate it with cherries in the hole of the pineapple. That is just a fancy way to present the Apricot Pineapple Cake but if you just want it plain that is ok to.

Apricot Pineapple Cake Ingredients

2 eggs beaten
3/4 cup apricot apple butter
1/2 cup dried apricots chopped fine
1/2 cup drained crushed pineapple
2 tsp baking soda
1/2 cup fruit sweet
1/2 cup butter melted
2 cups flour

Apricot Pineapple Cake Method

Mix together the eggs, butter, apricot apple butter, pineapple and dried apricots until thoroughly blended. Combine the flour and baking soda together and then mix with the egg mixture and alternately with the fruit sweet. Keep mixing until the batter is smooth. Bake the Apricot Pineapple Cake in a 9 x 12 inch greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly. Remove the Apricot Pineapple Cake from the oven. Cool then turn out the cake and cool completely.

Enjoy your freshly made Apricot Pineapple Cake!