Apricot Delightrn

a close up shot of a slice of Apricot Delight on a plate

Our apricot delight is a delicious combination of light, airy angel food cake, apricot jello, and whipped cream, with sweet bites of apricot scattered throughout.

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Table of Contents

Apricot Delight Ingredients
Substitutions And Additions
How To Make This Apricot Delight Recipe
How To Serve
Storage
More Recipes You’ll Love
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If you love the sweet and tangy taste of apricots, this apricot delight dessert is for you! The tasty treat features a heavenly combination of soft angel food cake, juicy bites of apricot, and apricot jello topped with fluffy whipped cream for a refreshing dessert that is sure to impress.

Apricot Delight Ingredients

Apricot Delight raw ingredients that are labeled

This delicious dessert is bursting with flavor, from the juicy apricot filling to the buttery crust.

With every bite, you’ll be transported to a summer day in the orchard, savoring the fresh-picked fruit.

You’ll need:

3-ounce package of apricot gelatin
1 cup of boiling water
2 (15-ounce) cans of apricot halves
Angel food cake (full size, typically 14 to 16 ounces)
16 ounces of Cool Whip, divided in half and thawed

PRO TIP:

If you are baking the cake yourself for this recipe, make sure to let it cool to room temperature before cutting it, so that it doesn’t make the other ingredients too warm.

Substitutions And Additions

APRICOTS: Substitute 1 to 1½ cups chopped fresh apricots for the canned apricots in the recipe. If using fresh apricots, you can use cold water instead of the juice from the cans to make the gelatin mixture, though you may lose some of the apricot flavor.

CAKE: You can often purchase premade angel food cakes in the grocery store. It is simple to make one from a boxed cake mix as well. You will just add water, whip it up, and bake it in a 9 or 10-inch tube pan. Angel food cake is mostly egg whites and sugar and is a very airy, light cake.

JELLO: If you can’t find apricot jello online or at the store, you can easily substitute orange jello in this easy recipe.

How To Make This Apricot Delight Recipe

Whether you bake the angel food cake or buy it, this recipe will come together in a flash. Let’s walk through the process.

OUR RECIPE DEVELOPER SAYS

It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and make it easier to cut into slices.

STEP ONE: In a large mixing bowl, combine apricot gelatin and 1 cup of boiling water. Stir until the gelatin is fully dissolved.

apricot gelatin combined with the boiling water

STEP TWO: Open the cans of apricots. Drain the juice from the apricots, measuring 1 cup of juice/syrup to reserve. Discard the remaining juices.

STEP THREE: Stir the cup of reserved juice into the gelatin mixture and set aside to cool to room temperature.

STEP FOUR: Meanwhile, slice the angel food cake into 1-inch cubes.

PRO TIP:

A serrated knife works well to slice the angel food cake. Angel food cake tends to be very airy and sticky.

STEP FIVE: Chop the apricots into small pieces and stir them into the cooling gelatin mixture.

STEP SIX: When the gelatin mixture has cooled, whisk or stir in 8 ounces of thawed Cool Whip.

cool whip whisked with the gelatin mixture

STEP SEVEN: Gently stir the angel food cake pieces into the mixture until evenly combined.

angel food cake pieces stirred with the mixture

STEP EIGHT: Transfer the mixture to a 9×13 baking dish and smooth the top slightly. Top with the remaining Cool Whip.

STEP NINE: Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to overnight.

STEP TEN: Slice into pieces and serve. Garnish with additional apricot halves, if desired.

How To Serve

This creamy dessert would be the perfect treat to enjoy when you are dreaming of summer. Add a scoop of vanilla ice cream on the side and a cold, refreshing glass of iced tea to drink for a delightful end to your meal.

A refreshing fruit salad, complete with juicy strawberries and succulent kiwis, would provide a burst of fruity flavor that balances beautifully with the rich satisfaction of apricots.

We think you will love two more dreamy desserts: our strawberry heaven on earth cake and apple delight.

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Blueberry Delight

Storage

Here’s how you can make this recipe ahead of time and store it in the fridge or freezer.

MAKE AHEAD: This apricot delight recipe is a fantastic option for making ahead. Prepare the recipe as instructed, but hold off on the final step of adding the whipped cream topping.

Once the apricot layer has cooled, cover the dish with plastic wrap or transfer it to an airtight container. You can store it this way in the fridge for up to 2 days. When you’re ready to serve, add the whipped cream topping and enjoy!

IN THE FRIDGE: Store your apricot delight, covered with plastic wrap, in the refrigerator for 4 to 5 days.

IN THE FREEZER: Gelatin does not thaw well, so we do not recommend freezing this dessert.

a overhead shot of Apricot Delight in a pan with a couple of slices taken out

You will not be able to resist the creamy and soft texture of this apricot delight dessert. Unbelievably easy to make, it is a wonderful way to bring this summery fruit to the table year-round.

FREQUENTLY ASKED QUESTIONS

Can I freeze this easy recipe?

We don’t recommend freezing this apricot as gelatin doesn’t tend to freeze well, and the texture of the dessert may change once thawed. Since it takes such little time to whip up, plan to make it from scratch the day before you are ready to use it.

Can I make this delicious recipe ahead of time?

This apricot delight cake recipe needs to sit in the fridge for several hours to soak in all the yummy flavors, so it is best to make it the day before serving.

When I’m baking angel food cake, how do I know when it is done?

You’ll know your angel food cake is done when a toothpick or butter knife inserted into the center of the cake comes out clean. Make sure you read the directions on the boxed cake to determine the accurate baking time when you are using an angel food cake pan for your cake.

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Apricot Delight

5 from 2 votes

Our apricot delight is a delicious combination of light, airy angel food cake, apricot jello, and whipped cream, with sweet bites of apricot scattered throughout.

Prep Time 20

Total Time 4 20

Servings

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Ingredients

3 ounces apricot gelatin
1 cup boiling water
30 ounces apricot halves
14 to 16 ounces Angel food cake full size,
16 ounces Cool Whip, divided in half and thawed

Instructions

In a large mixing bowl, combine apricot gelatin and 1 cup of boiling water. Stir until the gelatin is fully dissolved.
Open the cans of apricots. Drain the juice from the apricots, measuring 1 cup of the juice/syrup to reserve. Discard the remaining juices.
Stir the cup of reserved juice into the gelatin mixture and set aside to cool to room temperature.
Meanwhile, slice the angel food cake into 1-inch cubes.
Chop the apricots into small pieces and stir them into the cooling gelatin mixture.
When the gelatin mixture has cooled, stir in 8 ounces of thawed Cool Whip.
Gently stir the angel food cake pieces into the mixture until evenly combined.
Transfer the mixture to a 9×13 baking dish and smooth the top slightly. Top with the remaining 8 ounces of Cool Whip.
Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to overnight.
Slice into pieces and serve. Garnish with additional apricot halves, if desired.

Notes

If you are baking the cake yourself for this recipe, make sure to let it cool to room temperature before cutting it, so that it doesn’t make the other ingredients too warm.
It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and make it easier to cut into slices.
A serrated knife works well to slice the angel food cake. Angel food cake tends to be very airy and sticky.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Stefanie Knaus Photographer
Lexus Monroe Editorial Assistant