Fruit Salad Cake
Fruit Salad Cake is an moderately easy dinner. Made with 16 oz. can fruit cocktail, 20 oz. can pineapple chunks (in juice), 3 apples, cut in chunks, 3 oz. pkg. jello (any flavor) and 1 pkg. yellow cake mix, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Drain fruits and reserve juice.
Together with apple chunks, spread on bottom of 9 x 13-inch pan.
Sprinkle jello evenly over fruit; then sprinkle dry cake mix.
Drizzle melted margarine and juice evenly over cake mix.
Bake 1 hour at 350Β°.
Serve alone or with ice cream or sherbet.
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