• Preheat oven to 325°F. Gather the ingredients so you have everything close at hand on the counter or table.
• Grease and flour a 9 or 10 cup Bundt pan or spray with a baking spray such as Baker’s Joy.
• Place 1 cup apricot preserves in a microwave-safe bowl and heat for 40-60 seconds. Stir preserves with a fork until they are a spreadable consistency.

Prepare the Cake Batter

• In a small bowl, combine 2 cups cake flour and 1 1/2 teaspoons baking powder. Set aside.
• In a large mixing bowl, beat 8 oz cream cheese and 3/4 cups butter (both at room temperature) until creamy. Add 1 cup granulated sugar and beat until light and fluffy. Mix in 3.4 oz instant vanilla pudding and 1/3 cup water, blending well. Add 4 large eggs, one at a time, mixing well after each addition.
• Gradually add flour mixture, beating on low speed after each addition until well blended. Spoon 2/3 of the batter into a prepared Bundt pan.
• Using a wooden spoon, make a “trench” in the center of the batter. Spoon apricot preserves into the trench and cover with the remaining batter. Gently spread batter over the preserves to the edge of the pan, being careful not to touch the sides of pan.
• Bake in preheated oven for 60-90 minutes, until a toothpick inserted near middle of cake comes out clean. Cool cake for 10-12 minutes.
• Loosen cake from sides of pan with a knife or spatula and carefully invert onto a wire rack. Cool completely. Dust with 1/2 cup powdered sugar before serving. Place on a cake platter before serving. Serves 16-20.
• Cover with a cake top or plastic wrap. Store at room temperature for up to 5 days. You may also freeze this cake, wrapped tightly in plastic wrap or a freezer bag for up to 3 months.