Products used in this recipe
Fruitfetti Cake
Yield: 1 Raciones (3 tier, 8-inch cake)
Yield: 1 Raciones (3 tier, 8-inch cake)
Three fluffy layers and the addition of raspberries, blueberries and mango make this cake fancy; the old-school frosting and generous application of sprinkles make it fun.
Preparation Instructions:
Step 1
Preheat oven to 350˚F. Prepare three 8-inch spring-form pans.
Step 2
In a medium bowl, combine 2 boxes of cake mix with eggs, oil and water. Combine according to package instructions. Divide the batter, by placing 1/3 into each of the prepared pans.
Step 3
Combine frozen mango, raspberry crumbles, and blueberries in a medium bowl. Toss with the cornstarch until fruit is completely covered. Divide the frozen fruit on top of each cake, spreading evenly. Bake according to cake package instructions, making sure a toothpick comes out clean prior to removing from oven. Allow to cool.
Step 4
In a large bowl, whisk non-dairy whipped topping with lemon pudding mix. Combine well. Remove cakes from their pans and trim the tops to make flat. Stack cake layers with lemon frosting in between. Cover the layered cake with a thin crumb coat of frosting. Refrigerate until set. Remove from refrigerator and top entire cake with frosting and sprinkles as desired.
