Apricot Cake with Lemon Cream Cheese Filling

Again, I haven't tried this one. I just don't want to lose it. It's from the book "The Cake Doctor Returns."

Preheat Oven to 350°.

For the Filling
1 medium-size lemon
1 package (8 ounces) cream cheese, at room temperature
1/2 cup granulated sugar
1 cup sweetened flaked coconut

For the Cake:

Vegetable oil spray, for misting the pan
Flour for dusting the pan
1 package plain yellow or vanilla cake mix
1 cup apricot nectar
4 tbsp (1/2 stick) butter, melted
3 large eggs

1. Make the filling: Rinse and pat the lemon dry with paper towels. Grate enough zest to measure 1 tsp. Cut the lemon in half and squeeze the juice into a medium-sized bowl; you will need 2 Tbsp. Add the cream cheese, granulated sugar, lemon zest and coconut in the mixing bowl. Beat with an electric mixer on low speed until the ingredients are just combined, 1 minutes. Set the bowl aside.

2. Make the Cake: Place in the cake mix, 1 cup of apricot nectar, melted butter, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape the sides of the bowl. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl if needed. The batter should look thick and well combined. Pour the batter into a bundt pan, smoothing the top with a rubber spatula. Spoon the filling on top of the batter, making sure it does not touch the edges of the pan, then place the pan in the oven.

3. Bake the cake until the top springs back with lightly pressed with a finger, 50-55 minutes. Transfer the bundt pan to a wire rack and let cool for 10-15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25-30 minutes longer.

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Apricot Coconut

Okay, I haven't even tried this one yet, I just want to make sure I don't lose the recipe because it looks good.

Preheat oven to 350°

1 1/2 cups apricot jam
1 cup flaked coconut
1/4 cup butter, melted
1 package white cake mix
3 eggs
2/3 cups apricot nectar
2/3 cups water
1/3 cups vegetable oil

In a bowl, combine jam, coconut and melted butter. Mix well. Spread evenly in prepared pan.

Inn a large mixer bowl, combine cake mix, eggs, nectar, water and oil. Beat on medium speed for 2 minutes. Pour batter over jam mixture. Bake for 35 to 45 minutes or until tester inserted in the center comes out clean. Let cool in pan for 30 minutes, then turn upside-down onto a large serving plate.

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Banana Cake

I found this recipe and changed a few things. I was told it was so good. I liked it too.

1 Package plain yellow cake mix
1 1/2 teaspoons ground cinnamon
2 medium-sized ripe bananas, peeled and mashed (1 generous cup)
1 cup sour cream
1 teaspoon pure vanilla extract
3 large eggs
1 egg white

Place the cake mix and cinnamon in a large mixing bowl. Add the mashed bananas, sour cream, oil, vanilla and eggs and beat with an electric mixer on slow speed until the ingredients are incorporated, 30 seconds. Stop machine and scrape down the side with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should be well blended. Divide the cake evenly between the 2 prepared cake pan, smoothing the tops with the rubber spatula. Place the cake pans in the oven side by side. Place in a preheated 350 degree oven.

I filled this with caramel filling.
I have a block of Peter's Caramel and I cut off a pretty nice chunk (about 1 cup) and I put it in a double boiler with a little bit of evaporated milk and stirred until it melted. I added the melted caramel in with a lg container of cool whip I had mixed a small package of vanilla pudding with. I folded the caramel in and created a filling.

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