Side Pannel
Tropical Fruit Party Cake
Tropical Fruit Party Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- ------------------------------------CAKE------------------------------------
- 1 1 lb. 2.25 oz. package
- -Pillsbury Moist Supreme
- -Yellow Cake Mix
- 3/4 c Mango nectar or tropical
- -fruit juice drink
- 1/3 c Oil
- 1/3 c Water
- 1 ts Rum extract
- 4 Eggs
- 1 8 ounce can crushed
- -pineapple in unsweetened
- -juice, well drained
Directions
FROSTING
1 16 oz. can Pillsbury Creamy
-Supreme Vanilla Frosting
1/2 c Flaked coconut, toasted if
-desired
GARNISH, IF DESIRED
3 lg Red gumdrops
3 sm Yellow gumdrops
3 sm Green gumdrops
Heat oven to 350øF. Grease 13x9 inch pan with shortening. Line bottom of
pan with waxed paper. Lightly grease and flour waxed paper.
In large bowl, combine all cake ingredients; beat at low speed until
moistened. Beat 2 minutes at medium speed. Pour batter into greased and
paper-lined pan.
Bake at 350ø for 28 to 38 minutes or until cake springs back when touched
lightly in center. Cool in pan 10 minutes. Invert cake onto wire rack;
remove waxed paper. Cool 30 minutes or until completely cooled.
Carefully place cake on large serving platter or foil-covered cardboard.
Frost sides and top of cake. Sprinkle with coconut. Prepare gumdrop
flowers (instructions below). Arrange gumdrop flowers and leaves on top of
cake.
Hibiscus Gumdrop Flowers:
Step #1: To make 3 flowers, place 2 to 3 tablespoons sugar in a small
plastic bag. Shake one large red gumdrop at a time in the sugar. Lay the
bag flat on a work surface. With a rolling pin, flatten the gumdrop into a
2 1/2 inch circle, redistributing sugar over the gumdrop as needed.
Step #2: For each flower, curve red flattened gumdrop into a cup shape.
Pinch the gumdrop "cup" on the bottom to keep the shape. Flatten yellow and
green gumdrops in sugar. Curl each yellow gumdrop and place in center of
flower. Shape green gumdrops to form leaves and position next to flowers.
1 16 oz. can Pillsbury Creamy
-Supreme Vanilla Frosting
1/2 c Flaked coconut, toasted if
-desired
GARNISH, IF DESIRED
3 lg Red gumdrops
3 sm Yellow gumdrops
3 sm Green gumdrops
Heat oven to 350øF. Grease 13x9 inch pan with shortening. Line bottom of
pan with waxed paper. Lightly grease and flour waxed paper.
In large bowl, combine all cake ingredients; beat at low speed until
moistened. Beat 2 minutes at medium speed. Pour batter into greased and
paper-lined pan.
Bake at 350ø for 28 to 38 minutes or until cake springs back when touched
lightly in center. Cool in pan 10 minutes. Invert cake onto wire rack;
remove waxed paper. Cool 30 minutes or until completely cooled.
Carefully place cake on large serving platter or foil-covered cardboard.
Frost sides and top of cake. Sprinkle with coconut. Prepare gumdrop
flowers (instructions below). Arrange gumdrop flowers and leaves on top of
cake.
Hibiscus Gumdrop Flowers:
Step #1: To make 3 flowers, place 2 to 3 tablespoons sugar in a small
plastic bag. Shake one large red gumdrop at a time in the sugar. Lay the
bag flat on a work surface. With a rolling pin, flatten the gumdrop into a
2 1/2 inch circle, redistributing sugar over the gumdrop as needed.
Step #2: For each flower, curve red flattened gumdrop into a cup shape.
Pinch the gumdrop "cup" on the bottom to keep the shape. Flatten yellow and
green gumdrops in sugar. Curl each yellow gumdrop and place in center of
flower. Shape green gumdrops to form leaves and position next to flowers.
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