Hawaiian Fruit Cake
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Yellow cake mix||18 Ounce (1 package)|
|Milk||3⁄4 Cup (12 tbs)|
|Canned peaches||1 Cup (16 tbs), drained|
|Whipping cream||1 Pint|
|Canned crushed pineapple||20 Ounce, drained (1 can)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 package)|
|Canned mandarin oranges||11 Ounce, drained (1 can)|
Line the bottom of three 9-inch round glass baking pans with waxed paper.
Microwave butter in a 1-cup glass measure at HIGH 30 seconds.
Beat together softened butter, cake mix, milk, eggs, and peaches about 3 minutes.
Pour batter into cake pans.
Microwave each layer at HIGH 4 to 5 minutes.
Rotate dish 1/2 turn at 1 minute intervals.
Cool layers completely before frosting.
Whip cream until stiff.
Fold in crushed pineapple and instant pudding mix.
Spread filling between cake layers and on top.
Arrange orange slices on top of cake.
Chill cake before serving.
Serving size: Complete recipe
Calories 6126 Calories from Fat 2891
% Daily Value*
Total Fat 325 g499.6%
Saturated Fat 193.5 g967.7%
Trans Fat 0 g
Cholesterol 1579 mg526.3%
Sodium 5186.3 mg216.1%
Total Carbohydrates 711 g237%
Dietary Fiber 27 g108.1%
Sugars 506.4 g
Protein 54 g107.7%
Vitamin A 196.2% Vitamin C 188.4%
Calcium 63% Iron 24.3%
*Based on a 2000 Calorie diet