From Betty Crocker Test Kitchen
Tested Recipe!
[cooked-sharing]
1 White cake mix, prepared and cooled
1 cup candied pineapple
1 cup candied lemon peel
1 cup orange peel
1 cup citron
1 cup whole red candied cherries
1 ½ cups golden raisins
1 cup coconut, cut up
4 ½ cups blanched almonds, sliced
1 box fluffy white frosting mix
1
Crumble cooled cake into a very large bowl. Add fruit and frosting to crumbled cake and mix.
2
Pack tightly into a foil-lined 10-inch tube pan or two loaf pans. Cover cake with foil and chill in refrigerator at least 24 hours. The cake should be kept refrigerated.
3
Slice with a sharp knife.
CategoryCake Mix, Christmas, Desserts, Ice Box Cake, Season & Holiday
Ingredients
1 White cake mix, prepared and cooled
1 cup candied pineapple
1 cup candied lemon peel
1 cup orange peel
1 cup citron
1 cup whole red candied cherries
1 ½ cups golden raisins
1 cup coconut, cut up
4 ½ cups blanched almonds, sliced
1 box fluffy white frosting mix
Directions
1
Crumble cooled cake into a very large bowl. Add fruit and frosting to crumbled cake and mix.
2
Pack tightly into a foil-lined 10-inch tube pan or two loaf pans. Cover cake with foil and chill in refrigerator at least 24 hours. The cake should be kept refrigerated.
3
Slice with a sharp knife.