Easy Apricot Nectar Poke Cake

The glaze is absorbed into this cake for a tantalizingly moist dessert, perfect for any event.

Cake

1 (18.25-ounce) box yellow cake mix

1 (3.4-ounce) package lemon or peach gelatin

teaspoon salt

¾ cup vegetable oil

¾ cup apricot nectar

4 large eggs

Glaze

¾ cup apricot nectar

¼ cup lemon juice

2 cups powdered sugar

To make the cake, preheat the oven to 325 degrees. Grease and flour a Bundt or tube pan. Shake out any excess flour. In the bowl of an electric mixer, mix the cake mix and gelatin. Add the salt, oil, and apricot nectar and blend for 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Pour the batter into the prepared pan and bake for 1 hour.

To make the glaze, combine all the glaze ingredients in a bowl. When the cake is done and still hot, poke the entire top of the cake full of holes with a toothpick. Pour the glaze over the cake when it’s still hot in the pan. Allow the cake to cool entirely. Turn out the cake and keep it in a covered cake keeper.

Makes 14 to 16 servings