Fast Fixin' Fruit 'N' Cake
A rich, fruity layered cake with luscious fillings and fluffy frosting, perfect for celebrations or special occasions, combining fruit flavors with a moist vanilla cake base.
Ingredients
- 1 pkg Duncan Hines Deluxe II white cake mix ⓘ
- 1/4 cup oil ⓘ
- 2 eggs ⓘ
- 1/2 cup water ⓘ
- 1 (20 to 23 oz.) can pie filling (cherry, apple, blueberry, peach, strawberry, lemon, pineapple, pumpkin, blackberry) ⓘ
- 1 cup butter
- 2 cups sugar ⓘ
- 4 egg yolks ⓘ
- 2 egg whites ⓘ
- 2 1/2 cups flour ⓘ
- milk from fresh coconut ⓘ
- buttermilk to make 1 cup liquid ⓘ
- 1 teaspoon soda ⓘ
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the beaten egg yolks and egg whites to the creamed mixture, mixing well.
- Sift the flour with the baking soda.
- Alternate adding the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture.
- Stir in the vanilla extract.
- Fold in the four stiffly beaten egg whites gently into the batter.
- Divide the batter evenly among greased and floured 9-inch or 8-inch layer pans.
- Bake in a preheated 350°F oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the layers to cool before assembling and filling with your favorite pie filling.
Tips & Substitutions
To enhance flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have buttermilk, you can make a substitute by mixing milk with a little vinegar or lemon juice. For a different twist, try using coconut milk instead of the water. This cake is versatile; you can swap the pie filling with your favorite jam or fresh fruit. Remember to cool the layers completely before assembling.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with tea or coffee, making it perfect for afternoon gatherings. For a festive twist, consider adding a sprinkle of powdered sugar on top before serving. This cake can also be served alongside Grandma Annie Webster Tea Cakes for a lovely dessert spread.
Storage & Reheating
After assembling the cake, store it in an airtight container in the refrigerator for up to 3 days. If you have leftover cake, you can freeze individual slices wrapped in plastic wrap and then aluminum foil for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fast Fixin' Fruit 'N' Cake contains roughly 460 calories, with 13g protein, 52g carbohydrates, and 20g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of iron and vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cake mix instead of Duncan Hines Deluxe II?
Yes, you can use any white or yellow cake mix you prefer. Just make sure to follow the same liquid measurements as stated in the recipe for consistency. Different brands may yield varying textures, but the pie filling will add moisture and flavor regardless of the cake mix used.
How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few crumbs attached. If it comes out wet, the cake needs more time to bake. Keep an eye on it during the last few minutes; overbaking can lead to a dry cake.
Can I make this recipe ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them covered at room temperature. Just wait to assemble the cake with the pie filling until you're ready to serve, to keep the layers fresh and moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).