Sunday Morning Brunch Cake

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Ready Time: 45 Min
  • Servings: 16 servings


  • 1/4 cup coconut flaked
  • 1/4 cup almonds
  • 1 package cake mix yellow
  • 1 cup sour cream
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 1 teaspoon almond extract
  • 3 count eggs
  • 1 count preserves apricot 12 oz


    1. Preheat oven to 350 degrees. Generously grease a 10-inch tube pan. Sprinkle coconut and almonds in tube pan. Spoon one-third of the preserves over coconut and almonds.
    2. In a large mixing bowl, combine cake mix, sour cream, eggs, oil, water and almond extract; beat at medium speed of electric mixer for 3 minutes. Pour half of the batter over ingredients in pan. Drop remaining preserves by spoonfuls over batter; top with remaing cake batter.
    3. Bake at 350 degrees for 50 or 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 30 minutes; then invert onto a serving platter.
Nutritional Information
Sunday Morning Brunch Cake

Servings Per Recipe: 16 servings

Amount Per Serving

Calories: 300

  • Total Fat: 13g
  • Cholesterol: 50mg
  • Sodium: 250mg
  • Total Carbs: 41g
  •     Dietary Fiber: 1g
  • Protein: 4g


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