From PILLSBURY BAKING Makes 16 slices This is such a fun and festive cake to serve at any birthday celebration, and best of all…it’s gluten-free!…
Live Music from the North Pole!
From PILLSBURY BAKING
Makes 24 Bars
WOW! Lemon & Apricot – Yum!
INGREDIENTS
Non-stick cooking spray
1 package PILLSBURY Moist Supreme Lemon Flavored Premium Cake Mix
1 large egg
2 tablespoons Baking Sticks Butter Flavor All-Vegetable Shortening, melted
1 (12 oz.) jar Apricot Preserves
BUTTERMILK TOPPING
3 large eggs
1 cup buttermilk
1/2 cup Baking Sticks Butter Flavor All-Vegetable Shortening
1 teaspoon vanilla extract
Powdered sugar
DIRECTIONS
1.Heat oven to 350 degrees. Coat 8 x 8-inch baking pan with no-stick cooking spray. Reserve 1 cup cake mix for topping.
2.Stir remaining cake mix, 1 egg and shortening in medium bowl with a fork until evenly moistened. Press into bottom of prepared pan. Spread preserves evenly over crust.
For Buttermilk Topping – Beat eggs, buttermilk, shortening, and vanilla in large bowl on medium speed of electric mixer until blended. Gradually add reserved cake mix, beating until smooth. Pour over preserves.
Bake 45 to 50 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack. Sprinkle with powdered sugar.
Find this recipe and more holiday treats at pillsburybaking.com
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