Spring Fruit Trifle
Featured in the April 2006 Showtime Magazine
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 thawed
Heat oven to 350F. Spray a 9 x 13 inch baking dish with non-stick cooking spray and dust w
ith 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 me
dium speed with an electric mixer. Pour cake batter into prepared baking pan and bake on c
enter 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 cream in the bowl. Whip
the cream on high speed for 4 minutes or until the cream forms soft peaks. Keep chilled un
til 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 oran
ges and fruit blend. Repeat layers topping off with remaining whipped cream and fruit. Cov
er with plastic wrap and chill for 15 minutes or more. Add-ons: 1/2 cup sliced ALMONDS o
r PECAN PIECE
No Nutritional Information Available