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Spring Fruit Trifle
Featured in the April 2006 Showtime Magazine
Prep Time:
15 minutes
Cook Time:
35 minutes
12 servings

1 box (18.25 oz.) Hill Country Fare white cake mix

3 Egg whites

1/3 cup oil

1 container (8 oz.) H-E-B bakers heavy whipping cream

1 cup H-E-B pineapple more fruit spread

1 can (15 oz.) Dole mandarin oranges drained

1 pkg. (16 oz.) H-E-B frozen papaya, mango & strawberry blend thaw


Heat oven to 350F. Spray a 9 x 13 inch baking dish with non-stick cook
ing spray and dust with 2 Tablespoons flour; shake out excess.
Combine cake mix, eggs, 1 1/2 cups WATER and oil in a mixing bowl. Mix
for 2 minutes on medium speed with an electric mixer. Pour cake batte
r into prepared baking pan and bake on center oven rack for 35 minutes
or until done. Cool cake completely in pan on cake rack and then cut
intoone-inch cubes.
Clean the electric mixer beaters and bowl and pour the cold heavy crea
m in the bowl. Whip the cream on high speed for 4 minutes or until the
cream forms soft peaks. Keep chilled until ready to use.
For Assembly: Cover bottom of 3-quart trifle or punch bowl with 1/2 of
the cake pieces, 1/2 of the Pineapple More Spread, 1 1/2 cups whipped
cream and 1 1/2 cups each mandarin oranges and fruit blend. Repeat la
yers topping off with remaining whipped cream and fruit. Cover with pl
astic wrap and chill for 15 minutes or more. Add-ons: 1/2 cup sliced

Nutritional Information

No Nutritional Information Available