Mix And Make Fruit Cake Recipe

• 1 (1 pound 2 1/2 ounce.) pkg. yellow cake mix
• 1/2 c. (1/4 lb.) candied pineapple
• 1/2 c. (1/4 lb.) red candied cherries
• 1 1/2 c. (1/2 lb.) raisins
• 1 (6 1/2 ounce.) pkg. fluffy white frosting mix
• 4 c. (2 lbs.) mixed candied fruit
• 1/2 c. (1/4 lb.) dates, pitted and quartered
• 1/2 c. (1/4 lb.) green candied cherries
• 4 1/4 c. (1 lb.) pecan halves

1. Prepare cake mix as directed on package.
2. Bake it, then let cold.
3. Prepare 6 (6 x 3 1/2 x 2 inch) foil loaf pans, two (9x5x3 inch) loaf pans or possibly one (10x4 inch) tube pan by lining with foil; allow extra foil to fold over tops when cakes are refrigerated or possibly frzn.
4. Crumble cooled cake into a large bowl; add in fruits and nuts and mix.
5. Prepare frosting mix as directed on package.
6. Blend it into fruits and cake; mix with hands or possibly stir till crumbs are well moistened.
7. Distribute fruits and nuts proportionately.
8. Pack cake mix into ready pans.
9. Smooth tops with buttered fingers.
10. Cover with foil flaps.
11. Chill till needed, or possibly package for freezing.
12. Cake must set a minimum of 24 hrs.
13. Lift out cake form pans by means of the foil linings.
14. Serve cake chilled.
15. Slice with sharp knife.
16. Makes 6 cakes approximately 1 lb.
17. each or possibly two 3 1/4 lb.
18. cakes or possibly one (6 1/2 lb.)
19. cake.

yellow cake, candied pineapple, red candied cherries, raisins, fluffy white frosting mix, mixed candied fruit, dates, green candied cherries, pecan halves

Taken from cookeatshare.com/recipes/mix-and-make-fruit-cake-19680 (may not work)