Tropical Fruit Shortcake Ingredients 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

Directions 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. Toothpick should test clean when inserted into center of cake. If necessary, microwave an additional minute and chick; repeat until done. Cool 4-5 minutes and invert onto serving plate. Place reserved juice in 2-cup Micro Pitcher. Mix corn starch into reserved juice with Saucy Silicone Spatula. Microwave on High for 2 minutes or until slightly thickened; add to reserved fruit. 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. Place top layer on bottom layer; pour remaining fruit on top of cake. Garnish with additional whipped topping and remaining toasted coconut, if desired. Shop www.myTWbiz.com for this product and more.