This Two-Ingredient Fruit Salad Cake recipe has – OBVIOUSLY only two ingredients which makes it ridiculously easy, plus it is dairy-free and egg-free for all to enjoy.
You can make Fruit Salad Cake into muffins if you wish. Many people complained that when they made this recipe that the bottom was soggy – that is an issue.
So the solution is once the cake or muffins have finished cooking, flip the muffin or cake upside down (whack it on a plate or similar) – and let it sit in the oven another few minutes.
Serve it plain, dusted with icing sugar, or topped with a dollop of cream for an extra touch of indulgence. It’s a cake that’s sure to impress and have everyone coming back for seconds.
Give this Fruit Salad Cake a try—it’s a fun and tasty way to brighten up your dessert table!
Two Ingredient Fruit Salad Cake
8
servings5
minutes40
minutes280
kcal45
minutesA moist cake bursting with bits of fruit—fruity, sweet, and tender for teatime or celebration.
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Ingredients
1 Plain butter or vanilla cake mix (do not follow directions on pack!!)
1 820g tin Fruit salad mix in syrup
Directions
- Preheat oven to 200 degrees.
- Mix together the two ingredients.
- Cook at 200 degrees for 45 minutes or until slightly brown on top.
- Delicious served with cream and ice cream or with orange icing as a cake.
Notes
- This cake mix can be converted into 24 mini muffins or 12 normal muffins! Just pour them into the muffin pans of your choice. Cook in a 200 degrees C oven for 15 to 20 minutes. If the bottom is a bit soggy, flip the cake upside down and place back in the switched off oven for a few minutes – it will get rid of the sogginess
- Yes you can use Fruit Salad in juice, but it will be soggier – so use the above tip to fix it.
- For something a bit different, use a chocolate cake mix and add a tin of raspberries or cherries in the syrup – instead Black Forest Cake! Sprinkle with a bit of icing sugar to finish.
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