Fruit Topped Cake
Hot summer days call for cool, desserts and this fruit topped cake is a perfect choice.
Take advantage of seasonal fruits and top your cake with the freshest berries you can find.
Taking this cake to a family picnic or after work gathering will make you look like you know your way around a kitchen. But, all you need are some basic cooking skills and you are all set.
Variations:
Using a variety of fruits makes this cake unique every time you make it. I made these two cakes for their summer colors, but you can mix up your fruits.
Fresh fruits like berries work really well if you have them available. Canned fruit is always a good option because it is picked at the peak of the season and available to you all year round.
Make It a Meal:
This dessert is a great way to finish supper on the patio. Some summer suppers to try: Crab Salad Sandwich, Taco Seasoned Steak, Ham Salad, Nacho Grande Boats
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How to Store Fruit Topped Cake:
Refrigerator: Cover and place in refrigerator. Will keep up to 3 or 4 days, depending on the fruit you select.
Freezer: This cake does not freeze well. Plain cakes can be frozen for a month. Thawed and topped with fruit on day of serving.
Fruit Topped Cake Recipe
Ingredients:
Cake mix, powdered sugar, lemon juice, blue berries, black berries, strawberries, pineapple, Mandarin oranges.
Recipe Directions:
Prepare cakes, or use a purchased cake.
Make the glaze and drizzle over cakes.
Top with your preferred fresh fruits.
Fruit Topped Cake
Cool and refreshing dessert, made with your favorite fruits for toppings.
Ingredients
- 1 12 oz Cake Mix
- 1 c Powdered Sugar
- 1/2 c Lemon Juice
- 1 c Blueberries
- 1/2 c Blackberries
- 2 c Strawberries
- 1 c Mandaring Orange Slices
- 1.5 c Crushed Pineapple
Instructions
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Prepare cake mix according to package directions.
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Bake in two 9 inch round cake pans.
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Cool cakes completely and remove from pans, place on serving plates.
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Slice strawberries, set aside.
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Drain pineapple, set aside.
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Drain Mandarin oranges, set aside.
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Rinse and drain blueberries and blackberries.
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Mix powdered sugar with lemon juice to create a thin glaze, stirring in a small bowl with hand whisk or fork. (can substitute juices from pineapple and Mandarin oranges instead of lemon juice)
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Drizzle half the sugar glaze over each cake.
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Arrange fruit on top of cakes.
Strawberries, blueberries and half the blackberries on one cake.
Pineapple, Mandarin oranges and half the blackberries on one cake.
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Chill for 2 hours.
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Dust with powdered sugar.
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Serve with vanilla ice cream or whipped cream topping.
Recipe Notes
Most cake mixes require eggs, oil and water to prepare.
Approximate Nutritional Information:
Servings Per Recipe: 16, Amount Per Serving: Calories: 204, Fat: 8g, Cholesterol: 31g, Sodium: 156mg, Carbs: 32g, Protein: 2g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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