Sugar-Free Apricot Jam Cake

A childhood favorite, that is near and dear to our childhood memories, we baked this Apricot Cake using the Classic Yellow Cake Mix & sugar-free jam. Prepared with a quickly assembled batter topped with fresh fruit, this recipe resembles a cobbler, however simplified by using sugar-free jam instead.

What you need:


  1. Before combining wet ingredients, remove 1/2 cup of the dry mix for the crumb top.

  2. For the crumb top, melt 2 tbsp of butter and combine it with the 1/2 cup of dry mix and set aside.

  3. Combine the remainder of the mix with 2 eggs, 6 tbsp melted butter and 1/4 cur of milk. Mix well & pour batter into your cake pan.

  4. Mix the jam and slowly spread it over the top of the cake batter, as little or as much as you like.

  5. Take the mixture for the crumb top and rub it between your fingers over the cake creating small crumbles.

  6. Bakes at 325°F for 45 minutes. Remove from the oven and let cool completely.

  7. Once cooled, place a plate over the cake pan and flip the cake over. Quickly take another cake plate and flip again so that the crumb is back on top.

  8. Enjoy!