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.