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Apricot Tea Cakes | Can't Stay Out of the Kitchen | these fabulous #TeaCakes include #apricots, vanilla chips, #walnuts , glazed icing & a #cherry on top! Marvelous for #holiday or #Christmas parties. Festive, elegant, beautiful! #dessert #ApricotDessert #ApricotTeaCakes

Apricot Tea Cakes

Teresa Ambra
Apricot Tea Cakes are awesome for holiday and Christmas baking. These lovely Tea Cakes start with a white cake mix and include vanilla pudding mix, dried apricots, walnuts and vanilla chips. They're glazed with a powdered sugar icing & have a candied cherry added on top! Excellent for special occasions and potlucks, too.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 23
Calories 368 kcal

Equipment

  • 2 large mixing bowls
  • measuring cups
  • measuring spoons
  • 1 20-tin miniature Bundt pan rack
  • 1 whisk
  • 1 wooden spoon
  • 1 large zip lock bag WITHOUT the "stand and fill" bottom
  • 1 nut chopper if nuts are not previously chopped
  • 2 wire cooling racks

Ingredients
  

TEA CAKES:

  • 1 box white cake mix
  • 3.9 z. box vanilla pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup half-and-half
  • 1/2 cup canola oil or use coconut oil or avocado oil
  • 12 oz. bag vanilla chips
  • 1 cup walnuts chopped (measure after chopping)
  • 16 oz. bag dried apricots diced

ICING:

  • 2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 3 tbsp. water

Instructions
 

TEA CAKES:

  • Chop apricots; set aside.
  • Meanwhile, place cake mix and vanilla pudding mix in a large mixing bowl.
  • Add sour cream, eggs, half-and-half and canola oil.
  • Mix until thoroughly blended.
  • Add vanilla chips,  walnuts and apricots.
  • Stir well to combine.
  • Grease and flour 20-tin miniature Bundt pan.
  • Spoon cake mixture into individual tins about two-thirds full.
  • Bake at 350º about 20-22 minutes or until a toothpick inserted in center comes out clean.
  • Cool completely before removing from tins.
  • Drizzle with icing.
  • Allow icing to dry about 15 minutes before wrapping with plastic wrap.

ICING:

  • Whisk ingredients in a small mixing bowl to combine.
  • Drizzle over top of individual tea cakes.

Notes

NOTE: Rotate Bundt pans on shelf racks half-way through baking time, if baking more than one rack at a time.
 
NOTE: I spooned the icing into a zip lock bag (without the bottom). Snip off a corner and pipe frosting over top of individual Tea Cakes as desired.
 
NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 368kcalCarbohydrates: 51gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 43mgSodium: 191mgPotassium: 339mgFiber: 2gSugar: 40gVitamin A: 844IUVitamin C: 0.5mgCalcium: 115mgIron: 1mg
Keyword apricot tea cakes, apricots, dessert, holiday dessert, tea cakes, vanilla chips, walnuts
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