A Better Fruit Cake



1 Box Betty Crocker SuperMoist Vanilla Cake
Vegetable Oil, Water, and Eggs as called for on the box

12 oz Fat Free Cool Whip
8 oz Cream Cheese (Softened!)
4 Heaping Tbsp. Powdered Sugar

Assorted fresh fruits (Strawberries, Kiwi, Blueberries, Peaches, Pears, Raspberries, Blackberries, you get the picture)

Normally I wouldn’t suggest a particular brand of any item, but in this case it is absolutely crucial that the cake be moist. Like a cloud of soft vanilla heaven. My mouth is watering just thinking about it. I need to make another one of these. It’s also important that the cream cheese is completely softened; I’m talking basically a thick liquidy mess.


Prepare cake in a 9″x13″ glass baking pan as directed on the box. Let it cool completely. I mean, put it in the fridge and go watch a movie. It needs time.

Next, grab a hand mixer and a cold mixing bowl and combine the Cool Whip, Cream Cheese, and Powdered Sugar until smooth. Use a spoon to test it’s levels of deliciousness. Careful not to go overboard with the taste testing. You’re still going to need to spread some of that on the cake.

Slice up the fruits. Once the cake is cool, spread the frosting over the top of the cake and then top with fruit in whatever pattern you’d like.

Disclaimer: You don’t have to use Fat Free Cool Whip. I don’t run your life, and it won’t make any difference to the flavor of this delicious cake.


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