You can pick up the best recipes at baby & bridal showers, don’t you think? I cannot tell you how many of my recipes were from get-togethers in friends’ homes for one reason or another. Remember Tupperware parties? My first experience with Eclair Dessert–posting in June–came from one I attended when we were first married.
I believe that this recipe came from a baby shower that my friend Kim, who used to work for a caterer, brought. Just sayin’.
The first time that I made this was for a Cinco de Mayo-themed church dinner because it LOOKS like a Tres Leches cake. Do not be fooled into thinking it will be oozing with all those milks, but it is still very good.
My favorite topping is a combination of fresh strawberries, mango and kiwi. I tried to use mango on this one, but it was just way too ripe. The blueberries were a nice substitute, though.
And speaking of cake frosting, I really do not care for canned frosting. You might like those. They are very convenient, but the taste just doesn’t squeal my wheels. About the only time I use it is if I do make that Eclair Dessert, and even then I might make frosting, if I have the time.
I usually bake and serve this in a 9×13 glass pan, but wouldn’t it look cool as a naked layer cake with the frosting in between layers and on the top, and then the fruit? Yeah, I think so, too.
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Kim’s Yummy Fresh Fruit Cake
Description
A lightly sweet, fresh fruit cake–not to be confused with fruitcake!
Ingredients
- 1 white cake mix
- 8 oz. pkg. cream cheese at room temperature
- 8 oz. (1 cup) of powdered sugar
- 8 oz. container of Cool Whip
- Fresh fruit for topping–suggested: mango, strawberries, kiwi, blueberries
Instructions
- Make cake according to directions on the box. Don’t over bake! Cool completely.
- Mix the cream cheese, powdered sugar and Cool Whip until well blended, then spread on cake. Top with cut up fresh fruits. Done!
