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“I used to buy this cake from the local bakery and decided it was less expensive to make it myself... (use only fresh fruit - not frozen)”
READY IN:
1hr
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box white cake mix (or french vanilla)
  • 3 egg whites (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 14 cup Karo syrup or 14 cup other fruit syrup
  • 14 cup water, to dilute Karo syrup (do not use if using the fruit syrup)
  • 1 cup strawberry
  • 12 cup blueberries
  • 12 cup raspberries
  • 4 -5 kiwi (sliced)
  • 12 cup slivered almonds
  • 16 ounces Cool Whip

Directions

  1. Mix and bake the cake according to directions on box using the two – 9” pans.
  2. Let cool & slice each cake layer in half so you have 4 cake layers.
  3. Drizzle each cake layer with syrup (diluted Karo syrup or juice from a can of peaches). Let soak about 15 minutes – ½ hour.
  4. Wash and let the fruit dry on paper towel.
  5. Place the first cake layer on the plate & spread a layer of Cool Whip.
  6. Distribute slices of kiwi evenly over the Cool Whip.
  7. Place the next cake layer & repeat until you finish all layers.
  8. If you want you can randomly add a few of the other fruits in the middle layer.
  9. Cover the top & sides of cake with the remaining Cool Whip.
  10. Take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy).
  11. Decorate the rest of the cake with the remaining fruit & sliced strawberries.
  12. Refrigerate until ready to eat.

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