Fruit-Filled Ring Cake
Cake
- 1 pkg. Lemon Cake Mix
- 3-oz pkg. cream cheese, softened
- 1 cup water
- 3 eggs
- 1 tablespoon grated lemon peel
Filling
- 1 ½ cups cold milk
- 3 ½ oz. pkg. instant lemon pudding and pie filling mix
- ½ cup whipping cream, whipped
- 1 tablespoon grated lemon peel
- 2 cups fresh summer fruits, cut up
Heat oven to 350 degrees F. Grease and flour 12 –cup fluted tube pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 20 minutes; invert onto wire rack. Cool completely. Using sharp knife, remove ½ inch thick slice from top of cake; set slice aside. Using spoon, hollow out center of cake, leaving ½ inch of cake at bottom and sides. Place on serving plate. Spread the cream and fruit in the hollow in that bottom of the cake and place the top of the cake back on, and spread on top with the remaining filling, and decorate with fruit. Refrigerated before serving.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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