Instant Fruit Cake
A delightful instant fruit cake packed with candied cherries, pineapple, and pecans, perfect for special occasions or as a sweet treat for family gatherings.
Ingredients
Instructions
- Combine vegetable oil and eggs with the cake mix until well blended.
- Add chopped candied cherries, chopped candied pineapple, chopped pecans, and the instant pudding to the mixture.
- Pour the batter into a large tube pan.
- Bake at 300°F for 45 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist texture, ensure that the eggs are at room temperature before mixing. You can substitute the yellow cake mix with a gluten-free version for a gluten-free option. If you want to add more flavor, consider incorporating spices like cinnamon or nutmeg. Using a mix of different nuts can also enhance the cake's texture and taste, similar to what you'd find in recipes like Banana Nut Bread(1 Pound Loaf).
Serving Suggestions
This Instant Fruit Cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon snack. For a festive touch, consider drizzling it with a light glaze or serving it alongside Quick Peach Melba for a colorful dessert spread.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to two weeks. To reheat, slice individual pieces and warm them in the microwave for about 20-30 seconds, or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Instant Fruit Cake contains roughly 1450 calories, with 15g protein, 158g carbohydrates, and 76g fat. It is an excellent source of vitamin A (43% of the Daily Value), protein (29% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1128mg per serving (49% of the Daily Value).
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 fresh fruits instead of candied ones?
While fresh fruits can be used, they will alter the cake's texture and moisture level. If you choose to use fresh fruits, consider reducing other liquid ingredients slightly to prevent the cake from becoming too wet. For best results, stick with the candied fruits as they provide a more concentrated flavor.
What can I substitute for vegetable oil?
You can substitute vegetable oil with melted coconut oil or unsalted butter for a richer flavor. If you prefer a healthier option, applesauce can also work well, although it may change the cake's texture slightly and make it denser.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the cake should slightly pull away from the edges of the pan and have a golden-brown color on top. If the toothpick has wet batter on it, bake for a few more minutes and check again.
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).