Ingredients
1 can (15 ounces) apricot halves in extra-light syrup, Del Monte®
3⁄4 cup boysenberry syrup, Smucker’s®
1⁄3 cup dried apricots, Sun-Maid®
1⁄4 cup sugar, Domino®/C&H®
1 tablespoon frozen lemon juice, thawed, Minute Maid®
1 package (12 ounces) butter loaf cake, sliced, Entenmann’s®
1 can (15 ounces) boysenberries in light syrup, drained, Oregon®
Vanilla bean ice cream
Directions
In a medium saucepan, combine undrained apricot halves, 1⁄2 cup of the boysenberry syrup, the dried apricots, sugar, and lemon juice; cook over medium-high heat until boiling. Reduce heat. Simmer about 10 minutes or until half the liquid has evaporated.
Meanwhile, line bottom and sides of an 8×4-inch loaf pan with plastic wrap, extending plastic wrap over the edges of the pan. Line bottom and sides of the pan with cake slices, filling in any spaces with cake pieces.
Remove apricot mixture from heat; stir in boysenberries. Pour half the hot fruit mixture over cake in pan. Place 3 cake slices horizontally on top. Pour in the remaining fruit mixture; cover with 3 more cake slices. Pour the remaining 1⁄4 cup boysenberry syrup over the entire dessert. Pull up plastic wrap and tightly cover the surface of the pudding. Place tightly sealed heavy jars on the plastic wrap to weigh down pudding. Chill in the refrigerator for at least 4 hours or overnight.
To serve, unwrap plastic wrap on top of the pan. Lift pudding from pan by pulling up on edges of the plastic wrap; invert pudding onto a serving platter. Slice and serve with vanilla bean ice cream.
