Gluten-Free Apricot Swirl Coffee Cake
This tender coffee cake features a soft white cake base swirled with sweet apricot pie filling and finished with a warm vanilla glaze. The marbled appearance creates an eye-catching presentation perfect for breakfast gatherings, brunch parties, or afternoon coffee breaks. Using a cake mix as the foundation makes this impressive-looking dessert surprisingly simple to prepare, while the fruit swirl adds homemade appeal and bright flavor that pairs beautifully with coffee or tea.
Ingredients
- 1 box Betty Crocker Super Moist White Cake Mixyellow cake mix1:1base
slightly different flavor
- ½ cup vegetable oil
- ¼ cup water
- 1 teaspoon vanilla
- 2 large eggs
- 1 can (21 oz) apricot pie fillingcherry or blueberry pie filling1:1fruit
different flavor profile
- ½ cup Betty Crocker Rich & Creamy Vanilla Frosting, from 1 tub (16 oz)
Instructions
- 1
Heat oven to 350°F (325°F for dark or nonstick pan)
- 2
Grease and lightly flour or spray bottom and sides of 15x10x1-inch pan
- 3
Stir cake mix, oil, water, vanilla and eggs in large bowl using large spoon until batter forms
- 4
Set aside 3/4 cup batter and spread remaining batter evenly in pan
- 5
Spread pie filling over batter in pan
- 6
Drop remaining batter by tablespoonfuls onto pie filling and spread slightly
- 7
Bake 32 to 36 minutes or until toothpick inserted near center comes out clean
- 8
Microwave frosting uncovered on High 20 to 30 seconds until melted and stir
- 9
Drizzle melted frosting over warm coffee cake
- 10
Cool 30 minutes before serving
Tips
Use a toothpick to create decorative swirl patterns in the batter for a more artistic marble effect.
Let the cake cool slightly before adding the glaze to prevent it from running off completely.
Save the remaining frosting for another use or double the glaze amount for extra sweetness.
Good to Know
Store loosely covered at room temperature
Can be made 1 day ahead and stored covered
Serve warm or at room temperature
Common Mistakes
Don't overmix the batter to avoid a tough texture
Don't skip greasing the pan or the cake will stick
Substitutions
Dairy-Free Swaps
General Alternatives
slightly different flavor
different flavor profile
FAQ
Can I use fresh fruit instead of pie filling?
Fresh fruit won't work as well since it lacks the thick consistency needed for swirling and may make the cake soggy.
How long does this coffee cake keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can I freeze this coffee cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.