Best Winter White Fruit Cake Recipes

WINTER-WHITE FRUIT CAKE RECIPE - (4.3/5)

Winter-White Fruit Cake Recipe - (4.3/5) image

Provided by á-46561

Number Of Ingredients 8

Ingredients

1 (2-layer size) package white cake mix
1 (3.3-ounce) package JELL-O White Chocolate Flavor Instant Pudding
1 teaspoon rum extract
1/2 cup each red and green maraschino cherries, drained, divided
1 cup PLANTERS Deluxe Pistachio Mix, coarsely chopped
4 ounces (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, softened
4 teaspoons milk
3/4 cup powdered sugar

Steps:

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Prepare cake batter as directed on package; blend in dry pudding mix and extract. Reserve 2 each red and green cherries for garnish. Remove stems, if necessary, from remaining cherries; rinse, then pat dry. Cut cherries into quarters. Stir into cake batter along with the nut mix. Pour into prepared pan. Bake 33 to 36 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Beat cream cheese and milk in medium bowl with mixer until blended. Gradually beat in sugar. Drizzle over cake. Garnish with reserved cherries.

WINTER-WHITE FRUIT CAKE RECIPE

Winter-White Fruit Cake Recipe image

Prepare for the holidays with our Winter-White Fruit Cake Recipe. Red and green maraschino cherries give this fruit cake recipe it's holiday flair.

Provided by My Food and Family

Categories Home

Time 1h56m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 pkg. (2-layer size) white cake mix
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 tsp. rum extract
1/2 cup each red and green maraschino cherries, drained, divided
1 cup PLANTERS Deluxe Pistachio Mix, coarsely chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
4 tsp. milk
3/4 cup powdered sugar

Steps:

Heat oven to 350°F.
Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Prepare cake batter as directed on package; blend in dry pudding mix and extract.
Reserve 2 each red and green cherries for garnish. Remove stems, if necessary, from remaining cherries; rinse, then pat dry. Cut cherries into quarters. Stir into cake batter along with the nut mix. Pour into prepared pan.
Bake 33 to 36 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese and milk in medium bowl with mixer until blended. Gradually beat in sugar. Drizzle over cake. Garnish with reserved cherries.

Nutrition Facts : Calories 390, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 460 mg, Carbohydrate 58 g, Fiber 3 g, Sugar 39 g, Protein 6 g