Tropical Peach Melba Cake
- 1 (18.25 oz) box Duncan Hines golden butter cake mix
- 1 (8 oz) can crushed pineapple, drained
- 1 cup pineapple preserves, warmed, strained
- 1/2 cup pearl sugar
- 4 1/2 cups vanilla pudding
- 3 cups fresh sliced peaches and raspberries, plus extra to garnish
- None None whipped cream and fresh mint leaves, to garnish
- Preheat oven to 350u0b0F. Grease 3 - 9 inch cake pans.
- Prepare cake mix according to package directions, adding drained pineapple. Distribute batter between pans and bake for 25-28 mins, or until golden brown. Let cool.
- Brush cake tops and sides with preserves then press pearl sugar into cake sides. Top each cake layer with 1 1/2 cups pudding and 1 cup fruit then layer together. Garnish with whipped cream, mint and extra fruit.
golden butter, pineapple, pineapple preserves, pearl sugar, vanilla pudding, peaches, cream
Taken from recipes-plus.com/api/v2.0/recipes/31181 (may not work)