55 cake topped fruit Recipes

cake flour (not self-rising), baking powder, salt, butter, divided (or margarine), sugar, divided, egg, fruit, sliced (fresh or frozen ), fresh lemon juice, ground cinnamon

yellow cake mix, egg, melted butter or 1/2 cup margarine, cream cheese, softened, sugar, cool whip topping, fresh fruit (blueberries, kiwi, strawberries, peaches, etc.)

butter, softened, sugar, egg whites, vanilla extract, cake flour, baking powder, salt, milk, topping mix (dream whip ), milk, vanilla or white chips, melted, strawberry jam, crushed pineapple, well drained, sliced fresh strawberries

tart apples, peeled and sliced, pears, peeled and sliced, lemon juice, brown sugar, maple syrup, butter, melted, chopped pecans, raisins, cinnamon sticks (3 inches), cornstarch, cold water, cake or ice cream

carton dairy sour cream, water, canola oil, granulated sugar, eggs, vanilla, baking powder, baking soda, salt, all-purpose flour, unsweetened cocoa powder, freshly ground black pepper, ground cinnamon, ground allspice, ground nutmeg, semisweet chocolate, finely chopped, whipping cream, recipe harvest fruit, caramel-flavored ice cream topping

chocolate sugar-free , low-fat cake mix (such as sweet n low), strongly brewed chocolate-almond flavored coffee, raspberry spreadable fruit, melted, sugar-free instant cocoa mix, sugar-free, reduced-calorie whipped topping mix (such as dream whip), fat-free cold milk, vanilla extract

white cake mix , to make a 9 x 9 inch cake,1 1/2 inches high (krusteaz is great), sweetened condensed milk, evaporated milk, coconut milk, sweetened whipped heavy cream (for topping ), fresh mixed berries (i love strawberries and blackberries)

baked 9 inch round cake layers , completely cooled, tub (8 oz) cool whip, thawed (strawberry whipped topping), flaked coconut, 2 1/2 cups, divided to coat bunny, decorations : red licorice or fruit ropes - 4 pieces to trim bow, more thinly sliced for whiskers; gum drops for eyes and nose; m&m s or the like for decoration on the bow tie., bow tie stencil : cut a simple out of baking paper or other paper.

cake, sugar, fruit cocktail, flour, salt, soda, eggs, first topping, brown sugar, coconut, second topping, chopped pecans, coconut, evaporated milk, sugar, butter or margarine, boil together for 10 minutes.

cake, white cake mix, raspberry-flavored gelatin mix, frozen raspberries, thawed with juice retained, eggs, vegetable oil, water, frozen raspberries, thawed, fresh strawberry halves, raspberries, fresh blackberry

white cake mix, sweetened condensed milk, heavy whipping cream, milk, tub whip topping, fruit of choice ( i use strawberries, kiwis and blueberrries)

unsalted butter , at a cool room temperature (2 sticks plus 2 tb, 255 g), light brown sugar , firmly packed (165 g), pure vanilla extract, salt, unbleached all-purpose flour (290 g), cake flour (145 g), preserves (or more any flavor you like ), cornstarch, mixed in, cold water, baking powder, all-purpose flour (145 g), breadcrumbs, salt, dark brown sugar (164 g), unsalted butter, cold, cut into 1/2 inch cubes (86 g), toasted sliced almonds, powdered sugar

angel food cake (about 10 oz), crushed pineapple (do not drain), frozen dessert topping (thawed ), flaked coconut (toasted ), maraschino cherries (drained and chopped )

flour, sugar, baking powder, salt, butter or 6 tbsp margarine, beaten egg, water, apples (fresh fruit of your choice) or peaches (fresh fruit of your choice) or pears (fresh fruit of your choice) or plums (fresh fruit of your choice) or apricot (fresh fruit of your choice), cinnamon sugar (for sprinkling on top ), butter (for dotting on top)

angel food cake mix, sugar, divided, sugar, divided, cold nonfat milk, sugar-free instant whgite chocolate pudding mix, carton frozen fat-free whipped topping, thawed, coconut extract, kiwi fruits, peeled, and thinly sliced, fresh strawberries, sliced, flaked coconut, divided, apricot fruit spread, water

strawberries, green tops removed (any fruit), skim evaporated milk, splenda granular (sugar substitute ), corn syrup, bittersweet chocolate, unsweetened chocolate, boiling water, cocoa powder, vanilla extract, caramel-flavored rice cakes

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

butter, white sugar, flour, eggs, salt, baking powder, vanilla, mixed candied fruit, white raisins, red maraschino cherries, green maraschino cherries, glace red cherries, glace green cherries, pineapple rings, yellow color (save for top of cake), walnut meats, pecan halves