Tuesday, March 03, 2015

Tropical Fruit Shortcake

Tropical Fruit Shortcake


  • 1 (9 oz.) pkg. single layer yellow cake mix, prepared
  • 1 (15 oz.) can tropical fruit cocktail, drain and reserve juice
  • 1 tsp. cornstarch
  • 1 (8 oz.) pkg. non-dairy whipped topping
  • Non-stick cooking spray
  • 2 slices prosciutto or smoked ham


  1. Spray 6¼ cup Heat 'N Serve Container with cooking spray. Pour batter into container and place in microwave. Microwave on High for 5-7 minutes (depending on microwave power); cake should pull away from sides slightly and be slightly sticky on top. Rotate cake every 2 minutes if you do not have a turntable.
  2. Toothpick should test clean when inserted into center of cake. If necessary, microwave an additional minute and chick; repeat until done.
  3. Cool 4-5 minutes and invert onto serving plate.
  4. Place reserved juice in 2-cup Micro Pitcher. Mix corn starch into reserved juice with Saucy Silicone Spatula.
  5. Microwave on High for 2 minutes or until slightly thickened; add to reserved fruit.
  6. Split cake into 2 layers; spread ½ fruit mixture over bottom layer with Spatula, top with (optional) ½ toasted coconut and pipe whipped topping around edge of cake with Decorating Bag and Star Tip.
  7. Place top layer on bottom layer; pour remaining fruit on top of cake. Garnish with additional whipped topping and remaining toasted coconut, if desired.
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